Lard & Butter Pie Crust

1/2 cup butter
1/2 cup lard
2 1/2 cups all purpose flour
1 tsp salt
1/2 cup ice cold water 

Add butter, lard, flour, and salt to the bowl of a food processor and blend until ingredients begin to form a sandy texture. Transfer to a large bowl and add ice water. Combine with your hands or a wooden spoon until mixture just starts to come together. If it feels like you need more water, allow the dough to sit in the refrigerator for 10 minutes so the flour can hydrate. Chances are it’ll come together just fine after that. If it still feels dry, add a little more water, 1 tsp at a time, until you have a cohesive dough. Divide in half and form two discs. Wrap dough discs in beeswax wrap or plastic wrap and refrigerate for at least 30 minutes. 

Notes:

• If you don’t have lard, use all butter.

• Feel free to sub some of the all purpose flour with whole wheat if you like.

• Add a tablespoon of dried herbs to the food processor for a fun variation. I love rosemary in cooler weather pies!

• Similarly, a half cup of parmesan cheese makes a delicious addition to the dough and will give it a more short-crust texture.

• While the dough needs at least 30 mins to rest and chill, it can last up to 2 days in the fridge (and can also be frozen) to allow for flexibility in your cooking timeline.