Remember to use zip top bag to make rolling easier.
Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of 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 spritz 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 zip-top 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 2 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 for meringue to adhere to. 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.
I find it doesn't need to bake as long as the recipe says - keep a close eye on it and remove when it starts to get golden or it will burn.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 9 inch pie crust ( | ||
Recipe Makes: 1 Serving | ||
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Calories: 4498 | ||
Calories from Fat: 951 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.7g | 141 % | |
Saturated Fat 55.6g | 278 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 207.5mg | 64 % | |
Sodium 1395.5mg | 48 % | |
Potassium 12957.4mg | 341 % | |
Total Carbohydrate 674.3g | 198 % | |
Dietary Fiber 230.5g | 922 % | |
Sugars, other 443.8g | ||
Protein 232.2g | 332 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4498
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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