|1 cup plus 2 tbsp. (145g)||unbleached all-purpose flour|
|1½ tsp. (6g)||granulated sugar|
|¼ tsp. (2g)||kosher salt|
|4 tbsp. (56g)||cold Plugrá® Premium Butter, unsalted, cubed|
|4 tbsp. (56g)||cold lard or vegetable shortening, cubed|
|4 tbsp. (56g)||ice water|
|1 lg. (50g)||egg lightly beaten, for egg wash|
Combine the flour, sugar, and salt in the bowl of a food processor and set in the freezer for 30 minutes; you want all the components to be very cold in order to get the flakiest crust possible. Place the cubed butter and lard on a baking sheet and set in the freezer to chill hard.
Return the bowl with the dry ingredients to the food processor. Add the cold butter and lard to the dry ingredients in two additions, pulsing to combine after each addition. Slowly add the ice water to the mixture, pulsing to combine until a dough forms. As soon as the dough holds together in the food processor, quickly transfer the dough to a cold worktable. Knead the dough just until smooth, working the fat into streaks and being careful not to over-work the pie dough. Flatten the dough into a disc and wrap in plastic wrap; chill for at least 2 hours or preferably overnight.
To form the crust, dust a work surface and the rolling pin with flour. Place the dough disc on the floured work surface and press the dough down in the center with the palm of your hand to flatten slightly. Then pound the dough flat with the rolling pin. Roll the dough in one full pass, then rotate the dough a few inches and roll again. Continue rotating the dough and rolling, dusting slightly with flour only if needed, until the dough is large enough to fit the pie dish and is about 1/8-inch thick. Gently cut the dough to the desired pan size using a pot lid or bowl as a guide. Gently slide both hands under the dough and hold the dough with the bottom side of your hands and forearms. Quickly slide the dough into the pie pan and gently press the dough into the pan. Crimp the pie dough around the edge and set in the freezer until needed, at least 30 minutes. The pie crust can be kept frozen in the pie pan double-wrapped in plastic, for up to 1 month.
To blind bake (bake the crust before adding the pie filling), preheat the oven to 375°F. Line the frozen shell with a coffee filter and fill the liner with pie weights or uncooked pinto beans. Press the beans lightly into the shell to ensure that the edges are weighed down. Bake for 20 minutes, rotating 180 degrees halfway through the cooking time, until the outer edge of the crimp looks dry and golden brown. Remove the shell from the oven and carefully remove the coffee liner and beans. If the liner sticks to the shell, return the shell to the oven to dry out for about 3 minutes and then try to remove the liner. Decrease the oven temperature to 350°F. Brush the crimped edge and the bottom of the shell with egg wash and then prick the bottom of the shell. Return the shell to the oven and continue to bake until golden brown, 8 to 10 minutes longer. Set the baked shell aside until needed for final pie preparation.