Create the perfect pie every time with this easy double-crust pastry recipe. Buttery, flaky, and reliable, it’s ideal for fruit pies, cream pies, savory pies, and more.
Recipe Information
Total Time:
Yield:
2 pie crusts (8 servings)
Ingredients
2½ cups all-purpose flour
4 teaspoons granulated sugar
1 teaspoon salt
½ cup lard or vegetable shortening
¼ cup cold salted butter, cut up
½ to ⅔ cup cold water
Directions
In a large bowl, whisk together flour, sugar and salt. Using a pastry blender, cut in lard and butter until mixture resembles small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and pastry begins to come together.
Gather pastry; gently press together to form a ball. Divide pastry ball in half to form 2 smaller balls; lightly flatten each into a disk. Wrap each pastry dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes before rolling out.
