Ingredients
- 3 ounces (6 tablespoons) butter, chilled
- 1 ounce (two tablespoons) lard, chilled
- 6 ounces (roughly 1 cup) all-purpose flour, plus extra for moving dough
- 1/2 teaspoon table salt
- 1/4 cup cold water, in spritz bottle
- Roughly 32 ounces of peas, for blind baking
Directions
Place butter and lard in freezer for fifteen minutes. When available, remove and cut both into small pieces.
Within the bowl of the mixer, combine flour and salt by pulsing three or four occasions. Add butter and pulse five to six occasions until texture looks mealy. Add lard and pulse another three or four occasions. Remove lid of mixer and spritz the surface of mixture completely with water. Replace lid and pulse 5 occasions. Increase the water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, after which press right into a rounded disk and refrigerate for half an hour.
Preheat oven to 425 levels F.
Place 2 metal cake pans within the refrigerator to relax.
Remove dough from refrigerator. Cut along 2 sides from the plastic bag, open bag to reveal dough, and sprinkle each side with flour. Cover again with plastic and unveil having a moving pin to some 10 to 11-inch circle. Open plastic again and sprinkle surface of dough with flour. Remove cake pans from refrigerator and hang first pan on the top of dough. Turn everything upside lower and peel plastic from bottom of dough. Place second pan upside lower on the top of dough and switch again. Remove first pan from atop dough. Trim edges if required, departing an advantage for meringue to stick to. Poke holes in dough and put in refrigerator for fifteen minutes.
Convey a large bit of parchment paper on the top of dough and fill with dry beans. Press beans into edges of dough and bake within the oven for ten minutes. Remove parchment and beans and continue baking until golden colored, roughly ten to fifteen minutes longer. Remove from oven and put on cooling rack. Let awesome completely before filling.
Recipe thanks to Alton Brown, 2003