Pie Crust

Ingredients

• 6 ounces all-purpose flour
• 1/2 teaspoon table salt
• 3 ounces unsalted butter, chilled
• 1-ounce lard, chilled
• 4 tablespoons ice water, in spritz bottle
• Approximately 32 ounces dried beans, blind baking

Preparation

1. Preheat oven to 425 degrees F.
2. Place 2 (9-inch) metal pie pans in the refrigerator to chill.
3. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times.
4. Add butter and pulse 5 to 6 times until texture looks mealy.
5. Add lard and pulse another 3 to 4 times.
6. Remove lid of food processor and spritz surface of mixture thoroughly with water.
7. Replace lid and pulse 5 times.
8. Add more water and pulse again until mixture holds together when squeezed.
9. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
10. Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round.
11. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side.
12. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough.
13. Press the dough into the edges around the pan and trim any excess dough.
14. Press the edges of the dough over the lip of the pan.
15. Place in refrigerator for 15 minutes.

From Food Network