Touring the gourmet shops at San Francisco's Ferry Building, my sister pointed out squares of papered lard. She said the cooks were using lard in pie crusts. Our family uses oil or shortening. But in these days when hydrogenated fats from cottonseed oil have been labeled health risks and in some areas banned, it's time to return to the basics. So here's a recipe that omits all cottonseed oil.
2 cups all purpose flour (chilled for an hour)
3/4 teaspoon salt
1 teaspoon sugar
1/3 cup butter, unsalted
1/3 cup lard
5 to 6 tablespoons of icy cold water
Mix flour with salt and sugar in a large bowl. Using a pastry blender cut in the butter and lard.
Add ice water mixing with a fork until pastry comes together in peas. Do not over mix. With clean hands form into a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour. Then place the pastry disk on a floured surface. Put paper on top and roll out crust to one inch circle beyond the rim of your pie pan. Carefully remove paper and place in pan.
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