My favorite pastry recipe
Recipe type: pastry
Prep time: 
Total time: 
Serves: 3 double pie crusts
You can use this pastry for pies, hand pies, pot pies, meat pies, tarts, galettes, turnovers, basically any pies. It rolls out and bakes beautifully! (This is a BIG batch, and it also freezes well.)
  • 6¾ cups all-purpose flour
  • 2¼ tsp salt
  • 1 cup butter
  • 1 cup lard
  • ¾ cup ice water, more or less
  1. Stir together flour and salt.
  2. Cut in fats until pieces are pea sized. (I use my KitchenAid mixer for this.)
  3. Sprinkle iced water in, one or two Tablespoons at a time, tossing with a fork, until flour mixture is moistened. Don't overwork your pastry!
  4. Divide into three balls. Divide each ball into two pieces. Each piece should be enough to make one crust for a pie.
  5. On lightly floured surface, use your hands to slightly flatten one piece of pastry. Roll from center to edges into a circle approximately 12" in diameter. There's your first pie crust!
  6. Wrap pastry circle around the rolling pin and transfer to your awaiting pie plate. Proceed with making your pie!
  7. Important note: I always brush milk on the pastry, before I bake it, and sprinkle it lavishly with sugar. So there. It's best that way. I guarantee it. Your money back if you don't find this to be true.
Recipe by at