Leaf Lard Crust

1. 1

   Mix the flour, sugar, and salt in a large bowl.

2. 2

   Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender.

3. 3

   Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.

4. 4

   Add 4 tablespoons of the ice water and mix with a fork.

5. 5

   Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough.

6. 6

   If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.

7. 7

   You want to mix the dough as little as possible to ensure it stays tender.

8. 8

   Divide the dough in half and form each half into a flat disk.

9. 9

   Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.

10. 10

    Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.

* Per serving · 4 servings · Values may vary.

No additional tips available.