Yield: 1 (9 in) pie crust
Active Time: 15 mins
Total Time: 1 hr 40 mins
- 6 tablespoons butter, chilled
- 2 tablespoons lard, chilled
- 1 cup all-purpose flour, plus extra for rolling dough
- 1/2 teaspoon table salt
- 1/4 cup ice water, in a spray bottle
- About 32 ounces of dried beans, for blind baking
Freeze butter and lard for 15 minutes. Then remove and cut both into small pieces.
In a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spray surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large sealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
Preheat oven to 425 degrees F.
Place 2 metal pie pans in the refrigerator to chill.
Remove dough from refrigerator. Cut along the sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge around the rim. Poke holes in dough and place in refrigerator for 15 minutes.
Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.