I hope to see it.

Hi there! So would you be willing to share your pie crust recipe? You can totally do so anonymously.

Have a great weekend ... j.a.w.

I developed this pie crust over the years, and it consistently delivers. I even won some awards with it when I lived in Santa Fe, New Mexico, where I owned and operated a bed & breakfast inn for several years. I had passed it onto a friend along with the gift of a pie crust making lesson. He finally took the lesson and told me he was grateful that it was a gift, as he couldn't have afforded to pay me for everything he learned. I loved the compliment!

2 1/4 cups all purpose flour
3/4 teaspoon salt
3 oz. (6 tablespoons) cold lard
3 oz. (6 tablespoons) cold unsalted butter
1/3 cup cold water (approximately)

Place flour and salt in cuisinart fitted with the metal blade. Pulse to mix. Add lard and butter in small pieces ( say, tablespoon size pieces). Pulse until fat is the size of peas. Don't over pulse. At this point, you should be able to pinch a bit of the flour mixture together and have it hold it's shape, but barely. ( You can see where a hand-on lesson has value; that's how I learned, and that's another story!) Add the chilled water all at once, and pulse until the dough just comes together into a large but still somewhat broken mass. Turn out onto a lightly floured board and lovingly gather it all into your two hands, squeezing together gently and rotating on the board until it is a nice large ball. Cut in half horizontally. Flatten both pieces down into discs about 3/4 inch high. Wrap in waxes paper, then place in a ziplock bag to rest and chill awhile in the refrigerator. Bring up towards room temperature and roll out when it feels soft enough. This recipe is for one two-crust pie, or two single-crust pies.

Any questions, contact me! I love talking food.