DESCRIPTION
To make the lightest, flakiest pie crust ever, simply follow this recipe. So easy and so good, you'll fall in love!

Yields: One large single crust, with a little left over
Prep Time: 10 minutes
Cook Time: N/A

INGREDIENTS

1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 level teaspoon kosher salt
8 Tablespoons (1 stick) chilled unsalted butter, cut into small pieces
1/3 cup lard
1/4 cup ice water (more if needed)

DIRECTIONS

In a food processor, combine the flour, sugar and salt. Pulse to combine.

Add the butter and lard and pulse until the mixture resembles, coarse crumbs, with some larger pieces remaining.

With the machine running add the ice water in a slow, steady stream, processing until the dough begins to bind and holds together when squeezed in the palm of your hand. (If it's too dry, add more ice water.) Turn dough out on a clean surface and shape into a flattened disk.

Wrap in plastic wrap and refrigerate at least one hour before baking. Refrigerating overnight is fine, too.