PIE DOUGH

Pie Dough image

Provided by Alice Waters

Yield Makes two 10-ounce balls of dough, enough for 1 double-crusted pie or 2 single pie shells

Number Of Ingredients 6

6 tablespoons ice-cold water
2 cups unbleached all-purpose flour
1/2 teaspoon salt
A pinch of sugar
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
3 tablespoons chilled lard

Steps:

Have ready in a measuring cup: 6 tablespoons ice-cold water
Mix together: 2 cups unbleached all-purpose flour 1/2 teaspoon salt A pinch of sugar
Add: 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes 3 tablespoons chilled lard
Using a pastry blender or your fingertips, quickly work the butter and lard into the flour mixture until most of the fat has been broken into small pieces but there are still a few large flakes. Don't try to make the mixture look uniform.
Dribble in the tablespoons of ice water, mixing and tossing the dough with a fork. Don't try to force the dough into a ball, just keep adding water until it starts to cling together in clumps. After all the water has been added, check for dry dough mixture in the bowl and add drops of water to moisten.
Collect the dough and press it together into two balls. Shape the balls into plump cakes, making the edges as smooth as possible, and wrap in plastic. Press down on the plastic lightly to compress the dough. Refrigerate the dough for several hours before using to allow the gluten to relax and the flour to fully absorb the water. Dough may be stored in the refrigerator for 2 days or in the freezer for 1 or 2 months. Thaw frozen dough overnight in the refrigerator before using.