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Coll's Tender Flaky Pie Crust




Source of Recipe


Colleen Grogt






List of Ingredients



• 2 cups all-purpose flour
  
• 1 teaspoon salt *
  
• 1/3 cup salted butter, cut into small chunks
  
• 1/3 cup lard (not Crisco), cut into chunks
  
• 4 to 6 tablespoons ice cold water (fill cup with ice and water) * amount may vary
  
• 1 egg yolk, beaten, for egg wash before baking
  






Instructions



1. Cut in butter and lard (I use Kitchen Aid blender w/ paddle attachment) until particles are the size of peas. Add water, one tablespoon at a time, until dough begins to hold together. Form into 2 balls or one single for a deeper pie plate or fancy fluted crust. Place into pie plate(s). Roll edges to create a fancy edge. Brush with egg yolk before baking. Discard unused egg yolk.
   
2. Notes: Too much water and too much mixing will result in a tough crust. Too little water makes dough hard to work with and fall apart while rolling out.