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Recipe Summary

active:
10 mins
total:
40 mins
Yield:
Makes enough dough for one 9 1/2-inch deep-dish, double-crust pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the flour and salt. Add the butter and lard and pulse 5 or 6 times, until they are the size of peas. Drizzle on the ice water and pulse just until the crumbs are moistened.

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  • Press the dough into a ball. Divide the dough into 2 pieces, one slightly smaller than the other. Flatten into disks, wrap in plastic and refrigerate until firm, at least 30 minutes.