Recipe yields enough dough for two flaky buttery pie crusts. I usually double recipe, which yields enough dough for one pie and a 9″ x 13″ pan. This crust is great for pies, cobblers, dumplings, etc. Although I’m posting photos of fruit cobblers I decided not to post the actual cobbler recipes because 1) as long as you use fresh fruit and sugar your cobbler will taste good and 2) isn’t it really all about a flaky buttery crust anyway? LOL The photos will give you some cobbler filling ideas. My favorite is the bourbon apple.
1/2 cup lard cold/cut into cubes
1 stick (1/2 cup) salted butter cold/cut into cubes
2 1/2 cups all purpose flour
1 teaspoon salt
5 tablespoons (or more as needed) ice cold water
In standing mixer or food processor, with dough attachment, mix flour, sugar, and salt. Add butter and lard, alternating and pulsing after each addition. Add 5 tablespoons of ice cold water, one tablespoon at a time, pulsing after each addition. If dough is dry after all 5 tablespoons are added then add more water one tablespoon at a time. Flour hands and form dough into two separate bowls. Wrap each ball in plastic wrap and flatten into disk. Refrigerate at least one hour or overnight before using. Bring to room temperature before rolling out. When preparing to use dough, roll dough out, fold in half and roll out again. Repeat these steps three to four times, this will create flaky layers in your dough.