Best-Ever Pie Crust

1 rating

I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.

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Ingredients

• 2 cups all-purpose flour, plus more for rolling

• ½ teaspoon salt

• 1 stick (4 ounces) butter, cut into (½-inch) pieces and chilled

• ¼ cup lard or shortening, cut into (½-inch) pieces and chilled

• 8 to 10 tablespoons ice-cold water

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