Annelise’s Pie Crust Recipe

This crust comes out tender and flaky every time. It works for sweet pies and savoury pies, and it is very easy to make.

Ingredients

• 245 grams lard (or a mix of lard, butter, or coconut oil)
• 425 grams flour
• 125 ml ice cold water
• 2 tbsp sugar (optional)
• 1/2 tsp salt

Steps

Add the flour and lard to a food processor. Pulse a few times until the mix looks mealy. Stop before it turns smooth to keep the crust flaky.

Add about 100 ml of the ice water and pulse again.

Tip the dough onto the counter. Add the rest of the water a little at a time until the dough just holds together.

Split the dough into balls for your crusts. Two balls will make one large top and bottom crust. Four balls will make crusts for smaller pies.

Refrigerate the dough for at least one hour.

Take it out and roll it on a floured counter. Shape and fill your pie as you like.

Ideas

For sweet pies, I like this crust with only 1/4 to 1/2 cup of sugar in the filling.

For savoury pies, I often use chicken soup, leftover gravy, mashed potatoes, and a spoon of flour to thicken. So good.

And yes…

Lard is available in the shop.