How to Make a Basic Piecrust | Tasting Table Recipe
Prep Time:
Cook Time:
Servings:
1 single-crust pie
Ingredients
  • All-purpose flour, 2¾ cups, plus extra for rolling
  • Granulated sugar, 1 tablespoon
  • Kosher salt, ¾ teaspoon
  • Cold unsalted butter, 10 tablespoons (cubed)
  • Cold rendered leaf lard, 5 tablespoons
  • Ice water, 3 to 4 tablespoons
  • Cider vinegar, 1 teaspoon
Directions
  1. Make the crust: In a large bowl, combine the All-purpose flour Granulated sugar Kosher salt 2. Add the Cold unsalted butter cubes Cold rendered leaf lard Using the pastry cutter or your fingers, work the butter and lard into the flour mixture until pea-size lumps form.
  2. In another bowl, mix 3 tablespoons ice water Cider vinegar Sprinkle the water-vinegar mixture over the flour mixture and use the wooden spoon to stir together until a dough begins to form (it will come together in large, shaggy shards--when you squeeze a small amount in your hand, it should hold together); add the additional tablespoon water if the dough looks dry. Turn the dough onto a large sheet of plastic wrap. Wrap the dough tightly with plastic wrap and press and lightly knead it into a round 1-inch thick disc. Refrigerate for at least 30 minutes or up 3 days.
  3. On a lightly floured surface, roll out the dough into a round about 12 inches in diameter and ⅛ inch thick. Use in your favorite pie recipe.