Art of the Pie Dough from Kate McDermott

Teri Turner

For one double-crust pie or two single-crust pies.


  • 2 1/2 cups (363 g) all-purpose flour unbleached -- use dip and sweep method
  • 1/2 teaspoon (3 g) salt
  • 8 tablespoons (112 g) salted or unsalted butter, cut into tablespoon-size pieces
  • 8 tablespoons (112 g) rendered leaf lard, cut into tablespoon-size pieces
  • 1/2 cup ice water (118 g) plus 1-2 tablespoons (15-30 g) more as needed
  • Additional flour for rolling out dough


1. Put all ingredients but the ice water in a large bowl.

2. With clean hands, quickly smoosh the mixture together, or use a pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas and almonds. The lumps make flakey pies.

3. Sprinkle ice water over the mixture, and stir lightly with a fork.

4. Squeeze a handful of dough to see if it holds together. Mix in more water as needed.

5. Divide dough in half, and make two chubby discs about 5 inches (12 cm) across.

6. Wrap discs separately in plastic wrap, and chill for about an hour.


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