Cornmeal Lard Crust
This crust gets an awesome crumbly texture from the cornmeal, and a ton of flavor from the lard and butter. It’s a secret weapon of a crust to have tucked into your apron like a pistol. Or a dagger. Or throwing stars. You know, your weapon of choice. Mine is pie crust. Really can’t thank Sarah enough for passing this one along.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 1/2 tsp salt
- 1/4 cup cold pork fat cut into 1/2″ pieces (I use leaf lard)
- 1/4 half a stick butter, cut into 1/2″ pieces
- 1/4 cup ice cold water
Instructions
- Mix flour, cornmeal, and salt. Cut in fat and butter until no pieces larger than a pea remain. Slowly add the water, working it into the dough with your hands until it comes together. On plastic wrap form the dough into a disc 4″-5″ across wrap, and chill for at least an hour. When ready to use roll out on a floured surface to fit a 9″ pie pan, flouring as needed to keep from sticking.