Q1: What is lard, and why is it so good for a pie crust?

Lard is rendered pork fat. It is a traditional, old-fashioned baking fat that was used for generations before the invention of vegetable shortening. It is prized in pastry-making because its unique fat crystal structure creates a crust that is exceptionally tender and flaky . For the best, cleanest flavor, look for a high-quality, rendered leaf lard .

Q2: Do I absolutely have to use a spritz bottle for the water?

While you don't have to, it is a brilliant and highly recommended trick! The goal when adding water to a pie crust is to hydrate the flour as evenly as possible, without creating any large wet spots (which can make the crust tough). A spritz bottle is the perfect tool for creating a very fine, even mist of water, which is the ideal way to hydrate the dough gently.

Q3: Can I make this pie crust by hand instead of in a food processor?

Yes, absolutely! The food processor is just a quick shortcut. To make the dough by hand, simply place your dry ingredients in a large bowl. Add the cold fats and use a pastry blender, two knives, or your fingertips to quickly cut the fat into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. Then, add the ice water, a tablespoon at a time, and use a fork to gently bring the dough together.

Q4: What is the difference between blind-baking and par-baking?

The terms are often used interchangeably, but there is a subtle difference. Blind-baking or "fully blind-baking," as we do in this recipe, means you are baking the crust until it is completely cooked through and a deep golden brown. This is necessary for pies with a no-bake filling, like a cream pie. Par-baking means you are only partially baking the crust, until it is set but still pale. This is done for pies with a very wet, custardy filling, like a quiche or a pumpkin pie.

Q5: What kinds of pies are best to make with this specific crust?

This recipe creates a single, fully blind-baked pie crust. This makes it the absolute perfect, sturdy, and crispy foundation for any kind of single-crust pie with a wet, no-bake, or pre-cooked filling. It is ideal for cream pies (like a banana cream or a chocolate cream pie), custard pies (like a lemon meringue pie), or a fresh fruit tart .

The Flakiest Pie Crust Recipe Ever (The Secret is Lard!)

A classic recipe for a single, flaky pie crust made with a combination of chilled butter and lard for optimal texture and flavor. The dough is quickly brought together in a food processor, using a unique method of spritzing ice water to control the hydration. The recipe includes detailed instructions for rolling out the dough, fitting it into a pie pan, and fully blind-baking it with pie weights to create a crisp, golden-brown shell ready for any filling.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 20 minutes (includes chilling and cooling time)
Yield: One 9-inch pie crust
Category: Pastry
Method: Baking
Cuisine: American

Ingredients

3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
1 cup all-purpose flour, plus extra for rolling
1/2 teaspoon table salt
1/4 cup ice water, in a spritz bottle
Approximately 32 ounces of dried beans, for blind baking

Instructions

Place the butter and lard in the freezer for 15 minutes. Once frozen, cut them into small pieces.
In the bowl of a food processor, pulse the flour and salt 3 to 4 times to combine. Add the butter and pulse 5 to 6 times until the texture is mealy. Add the lard and pulse another 3 to 4 times.
Spritz the surface of the flour mixture thoroughly with ice water from a spritz bottle. Replace the lid and pulse 5 times. Repeat with more water and pulsing until the mixture holds together when squeezed.
Place the mixture in a large zip-top bag, squeeze it together to form a ball, then press it into a rounded disk. Refrigerate for 30 minutes.
Preheat the oven to 425°F. Place two metal pie pans in the refrigerator to chill.
Remove the dough from the refrigerator. Roll it out between floured plastic wrap to a 10 to 11-inch circle.
Place one of the chilled pie pans on top of the dough, flip it over, and peel the plastic off. Gently fit the dough into the pan.
Trim the edges, poke holes in the dough with a fork, and place it in the refrigerator for 15 minutes.
Blind-Bake the Crust: Place a large piece of parchment paper on top of the chilled dough and fill it with dried beans or pie weights.
Bake for 10 minutes. Carefully remove the parchment and beans.
Continue baking for approximately 10 to 15 minutes longer, until the crust is golden in color.
Remove the crust from the oven and let it cool completely on a wire rack before filling.

Notes

The key to a flaky pie crust is using very cold ingredients (butter, lard, and ice water) and handling the dough as little as possible.
This recipe makes enough dough for a single 9 or 10-inch pie crust.
‘Blind baking’ the crust with pie weights is essential to prevent the bottom from puffing up and to ensure it’s fully cooked and crisp.

Find it online: https://cookupjoy.com/pie-crust-recipe-ever/