Prep time: 1 hr. Ready In: 3 hrs.
Skill level: medium
Cooking method: Oven with pizza stone and 9 in pan
- 275 grams all-purpose flour
- 175 grams pastry flour or “00” flour 22 grams granulated sugar
- 2 grams kosher salt
- 1 pinch baking powder
- 200 grams unsalted butter,
- cut into 1⁄4 inch cubes, very cold 72 grams lard,
- cut into 1⁄4 inch cubes, very cold 52 grams cold water
- 18 grams white wine vinegar
Step 1) Combine the two flours, sugar, salt, and baking powder in a large mixing bowl, and mix evenly. “Cut” the butter and lard into the flour mixture with your hands, breaking the fats into pieces no larger than the size of a pea.
Step 2) Once the fats are sufficiently cut into the flour mixture, make a well in the bottom of the bowl, and pour in the cold water and white wine vinegar. Incorporate the liquid into the mixture with your hands. Do not overwork the dough.
Step 3) Turn the mixture onto a clean work surface and use your hands to form it into a dough. Use a bench scraper to incorporate any stray pieces. Bring the dough together and knead just enough to ensure it is evenly mixed. Do not over-knead.
Step 5) Divide the dough equally into two parts. Shape one of the halves into a circular disc approximately 1⁄2 inch thick. Shape the other half into a 1⁄2- inch-thick rectangle. Place both halves on a parchment paper-lined half sheet pan. Use a sheet of parchment paper to cover the doughs.
Step 6) Chill the doughs in the refrigerator for 10 to 15 minutes.
Step 7)Roll out the circular disc between 2 sheets of parchment paper, rotating the dough by quarter turns as you roll to maintain the circular shape. Roll the dough to a thickness of 1⁄4 inch. Gently push or slide the rolling pin across the surface of the dough to smooth out any unevenness or ridges. Repeat this 4 times, rotating the dough a quarter turn each time. Set the entire ensemble on a half sheet pan.
Step 8) Roll out the rectangular piece of dough between 2 sheets of parchment paper, making efforts to maintain a rectangular shape.
Step 9) Roll to a thickness of slightly less than 1⁄4 inch with a length of 11 inches. Gently push or slide the rolling pin across the surface of the dough to smooth out any unevenness or ridges. Repeat this 4 times, rotating the dough a quarter turn each time. Set the entire ensemble on a second half sheet pan.
Step 10) Refrigerate both sheets of pie dough for 10 to 15 minutes before use.
I love Chef Thomas Keller’s recipes. This is a wonderful pie crust recipe that is so flaky and delicious. Give it a try and let me know what you think.