Time: 15 minutes plus one hour chilling
1 ¼ cups all-purpose flour
¼ teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
4 tablespoons rendered leaf lard, preferably straight out of the freezer, cut into chunks of about 1 tablespoon each
2 to 5 tablespoons ice water
Yield: One 9-inch single pie crust.
Recipe can be doubled for a double crust; divide dough into two balls and form two disks before chilling.
This is adapted from pie and pie crust recipes by Melissa Clark published in the New York Times on Nov. 15, 2006
For more information on leaf lard, visit the New York Times web site at www.nytimes.com and search for Melissa’s “Heaven in a Pie Pan: The Perfect Crust” (November 15, 2006) and Matt and Ted Lee’s “Light, Fluffy: Believe It, It’s Not Butter” (October 11, 2000).