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Leaf Lard and Butter Pie Crust

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


  1. In a food processor, briefly pulse together the flour and salt.  
  2. Add butter and leaf lard pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
  3. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
  4. If you don’t have a food processor, you can whisk together the dry ingredients, cut the fats into the dry ingredients with a pastry cutter or knives, and use a fork to carefully toss the mixture with the water until it’s just moist.
Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking according to your pie recipe.

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).