I like this recipe. It makes a flaky crust that is easily mended. This crust recipe was published in Cook’s Illustrated on Nov. 2007, and is floating all over the internet because it really works!
Servings: two single crusts or one double crustPrep Time: 20 min to gather ingredients Cook Time: depends on the pie
2 1/2 cups all-purpose flour, divided use
1 tsp salt
2 Tb sugar
12 tablespooons cold unsalted butter cut in 1/4″ cubes
1/2 cup chilled lard or shortening
1/4 cup icy cold vodka (I keep a bottle in the freezer just for this recipe)
1/4 cup iced water
Put 1 1/2 cups flour, salt and sugar in the bowl of a food processor. Pulse three or four times to mix. Add butter and lard (or shortening) and process until the mix looks like cottage cheese curd, about 15 seconds. Scrape down the bowl. Add the remaining cup of flour and pulse five or six times to mix. Dump into a large bowl. Using a rubber spatula, press the vodka/water into the flour/fat mix a little at a time. The dough will look damp! Don’t worry! Divide the dough into two and wrap in plastic wrap. Press into disks. Let the dough rest in the fridge AT LEAST 45 minutes to up to two days before rolling out.
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