Ingredients
3/8 cup unsalted butter
2/3 cup lard, chilled, 1/3 of a 1 lb package
1/3 cup shortening, chilled
3/8 cup margarine
1 1/2 tablespoon sugar
3/4 teaspoon baking powder
1/2 tablespoon salt
1 1/2 tablespoon dry milk
2 1/4 cups pastry flour
2 1/4 cups all-purpose flour
3/4 cup plus 1 1/2 tablespoon water, very cold
Directions
Mix fats in mixer until evenly combined, keep cold. Mix dry ingredients. Cut in fats til small lumps remain. Toss in ice water gently just until crust begins to cling together but is still in crumbles, careful not to overwork. Crumbles should be wet enough to stick together when pressed, but not when tossed. Measure out 3 12 ounce balls, and one 10 ounce, handling as little as possible. Wrap in saran and flatten into thick disks. Chill 1 hour before using, or freeze up to 3 months. (10 ounce crust is best used for the top of a double crust).
For pre bake, 375° 10-18 min.
Makes: 4 servings
Source: Rachel Bayles (Adapted from “Lion House Pies”)