Savory Pie Crust

This is for savory hand-held pies like Empanadas.

Prep Time30

Total Time30

Course: Bread

Cuisine: Global

Servings: Servings

Calories: 689kcal

Cut butter and lard into ½" cubes and refrigerate. Put them on a plate, rather than a bowl, as this helps keep them separate.
Add vinegar and cold water to a small bowl and refrigerate.
Add flour and salt to a large mixing bowl and refrigerate 15 minutes.

Add butter and lard cubes to the flour bowl, cut in with two butter knives. Don't use your hands to mix, as that will soften the butter. They need to remain chunky.
Slowly drizzle the vinegar/water, one tablespoon at a time, into the mix as you continue to cut in.
Turn out onto a lightly floured surface and pack into a ball (do not knead any more than necessary to form a single ball).
Cut into 4 balls (each will be a hand-held pie)
Flatten into discs, wrap each in plastic wrap and refrigerate for 2 hours. Remember as you work with your hands to avoid touching any more than necessary because you don't want the warmth of your hands to melt the butter and shortening.

Moisten a thin towel and place on your work surface, and lay a piece of parchment on it.
Dust both sides of the crusts and place on the parchment, with another piece of parchment on top
Use a rolling pin to slowly flatten the dough into a circle, about a ⅛"-¼' crust.
Remove the top parchment, add filling, fold crust over, and use a fork to pinch together.
Bake according to the instructions for the pie you are making.

This dough freezes well if you want to make ahead.