Butter Pie Crust I

1 Pie Crust Ingredients:
1¼  cups (5.5 oz.) All Purpose Flour (weigh for accuracy)
½ tsp. salt (¼ tsp. if using salted butter)
1 Tbsp. sugar
⅛ tsp. baking powder
8 Tbsp. (1 stick) COLD Butter (Cut into cubes)
4  Tbsp. water (ice cold!)

2 Pie Crust Ingredients:
2.5 cups (11 oz.) All Purpose Flour (weigh for accuracy)
1 tsp. salt (½ tsp. if using salted butter)
2 Tbsp. sugar
¼  tsp. baking powder
16 Tbsp. (2 sticks) COLD Butter (Cut into cubes)
8  Tbsp. water (ice cold!)

Each Crust will have enough dough for a 9 or 10 inch pie plate.

Directions for mixing by Hand or with Pastry Cutter:
Mix dry ingredients.  Cut in the butter in by squeezing the lard cubes to break them into smaller pieces or use the pastry cutter to cut them into small sizes.  Be careful not to "mix" the flour and butter.  Keep squeezing (or cutting) and tossing until the lard pieces are pea size.  Then add the water, only 2 or 3 Tbsp at a time, stopping to mix in with the flour each time. You should try to hydrate all the dry flour but keep the pea size butter pieces in tact. Once all the flour is hydrated and sticks together when pressed with your hand it is done.  Form 1 or 2 equal balls (depending on which ingredient list you followed above) and wrap up into plastic wrap or press and seal wrap.  Once in plastic wrap shape them into a disc shape and put in the refrigerator for at least 2 hours (Preferably even longer, like over night) before attempting to roll out.  You may keep in the refrigerator for up to 2 or 3 days or 3 or 4 months in the freezer before rolling out and putting in your pie plate. 
Once you roll them out and put in your pie plate put them in the freezer for at least ½ hour or 2 hours in Refrigerator  before filling and baking or blind baking. You can wrap your Prepared Pie crust pie plate in cellophane and freeze it for 3 or 4 months in advance.

Directions for mixing with Food Processor:
Place all dry ingredients in mixing bowl.  Pulse spin it 3 or 4 times to mix.  Put Lard cubes in bowl.  Cut them in the flour mix by pulse spinning a second or 2 for 8 to 10 times.  Remove lid to see if they are pea size.  Once pea size, open lid and add your 4 or 8 Tbsp. water by pouring as evenly as possible over all your flour mix in the processor bowl.  Next put lid on and spin pulse 6 or 7 times until water hydrates the dough.  Check by reaching in a grabbing a handful and squeezing to see if it sticks together and does not crumble.  Next Dump out and form into 1 or 2 equal balls and wrap with plastic wrap into disc shapes.  Place in refrigerator for at least 2 hours or more before attempting to roll out. 

Blind Baking your Pie Crust
- If you are making a Lemon pie or custard pie you will need to bake (blind bake) your crust before adding the filling
- Make sure your pie crust is completely chilled (but not still frozen) out of the Refrigerator
- Heat oven to 350° F.
- Preheat a baking sheet to put your pie plate on.
- Line your Pie Crust with Aluminum Foil and fill with pie weights, dried beans or rice.
- Place in oven on the baking sheet on a lower rack in oven. Lower third of your oven.
- Bake for 25 minutes.
- Take out of oven and take pie weights out.
- Optionally, poke holes in bottom of pie crust. (it may not be necessary)
- Optionally, Brush the crust with an egg wash ( 1 egg and a teaspoon of water beaten).
- Optionally, Cover outer crust with tin foil or a pie shield to avoid a burnt outer crust.
- Immediately put back in oven and bake for another 10 to 15 minutes at 350° F.  or until it looks lightly brown and dried out.