Name: Pie crust
Ingredients: 1&frasl;2 cup, 2 Tbsp (78 g) all-purpose flour; 1&frasl;4 tsp (2 g) white granulated sugar; 1&frasl;4 tsp (1 g) salt; 2 Tbsp (28 g) unsalted butter; 2 Tbsp lard; 1 Tbsp, 1&frasl;2 tsp (18 g) water

Pie crust (x0.25 scale)

What I use for tourtiere

Can be made 3 days ahead.

¹⁄₂ cup, 2 Tbsp (78 g) all-purpose flour
¹⁄₄ tsp (2 g) white granulated sugar
¹⁄₄ tsp (1 g) salt

¹⁄₂ cup, 2 Tbsp (78 g) all-purpose flour
¹⁄₄ tsp (2 g) white granulated sugar
¹⁄₄ tsp (1 g) salt

Blend flour, sugar, and salt in processor.

2 Tbsp (28 g) unsalted butter
2 Tbsp lard

2 Tbsp (28 g) unsalted butter
2 Tbsp lard

Add butter and lard; using on/off turns, blend until mixture resembles coarse meal.

1 Tbsp, ¹⁄₂ tsp (18 g) water

1 Tbsp, ¹⁄₂ tsp (18 g) water

Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry.

Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

Sources:

Jeanne Thiel Kelley - Epicurious

Images:

Pie Crust
Pie Crust Cooked

Dave's Recipes

Pie crust (x0.25 scale)