Perfect Pie Crust
Pie crust isn’t difficult. It’s not tricky. You can do this. I believe in you. You don’t need any special equipment. I used to use a food processor to make mine but then I accidentally killed my food processor making cheese balls last Christmas (rest in peace, food processor. I’m sorry I burned up your little motor.) You don’t need a food processor. The fat is the most important part of the crust because that’s where the flavor and the flake is created. This recipe uses half lard and half butter. If you don’t have lard, this recipe will work just fine with all unsalted butter. But really, get the lard. It’s cheaper than butter, it’s great for seasoning cast iron, it makes lovely biscuits, and it supports local farmers. Go right now and look on Facebook marketplace and find some nice lady selling lard from the hog they processed. I’ll wait. Got the lard now? Good. Now you’re ready for business. Your great granny would be so proud. Things this rec...