My basic pastry crust.
Works for both sweet and savory pies.
Butter Lard Pastry Crust
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder (something that my grandmother always did)
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, pinch of baking powder, and cut in butter and lard. I use a box grater to grate the butter.
Or you can use a food processor or a pastry blender to cut in the butter/lard.
Add water, mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out (or roll with pin) and fold, like a letter, roll and fold three or four times to form layers. Cut in half and pat each half into a flat disk. Refrigerate for an hour before using.
The secret to a good crust is to not over-handle the dough.