We love this crust because it’s crumbly and flaky. Perfect for a variety of savory pies, quiches, fruit pies and rustic tarts. The secret is to keep everything cold; if you have the time and space, place all ingredients and containers in the fridge one hour prior to preparing the dough.
Enough for two 12 inch (30 cm) pie crusts.
- 2 cups un-bleached OR all-purpose flour
- 7 oz cold unsalted butter *
- 2 Tbsp duck fat, cold
- ½ tsp salt
- ½ tsp sugar
- ½ cup very cold water
Put flour in a food processor. Add duck fat, salt and butter cut into 12 even cubes.
Pulse the food processor 6 to 8 times until the mixture becomes sandy and the butter is reduced to the size of peas.
Transfer the mixture into a bowl and pour cold water over. Mix rapidly with your fingertips until it turns to a dough. Add cold water if necessary, one tablespoon at a time.
Place the dough in the refrigerator for 30 minutes before rolling. It freezes well.
* Slightly less than ½ lb butter.