How to Make a Lattice Pie Crust

Directions

1. Cut lard and butter into 1/4-in. chunks. Freeze on a parchment-lined baking sheet for 30 minutes. In a small bowl, combine flours, salt, baking powder (if using) and sugar. Whisk to combine. Freeze for 30 minutes.
2. In a food processor, combine lard, butter, and flour mixture; pulse until butter and lard are pea-sized pieces. Combine ice water and egg yolk. While pulsing, stream water mixture into food processor until dough begins to hold together when pressed. Add additional ice water, as needed.
3. Remove dough from food processor, knead lightly to combine. Divide into two discs; wrap well with cling film and refrigerate until chilled, about one hour.
4. On a lightly floured surface, roll out 1 disk of dough to a 1/8-in.-thick circle. Place into pie plate, fill as desired.
5. Roll out remaining dough to a 1/8-in.-thick circle. Using a pastry or pizza cutter, cut pastry into 3/4-in. to 1-in. strips. Lay half the strips of pastry over the pie filling, going in one direction, leaving at least a half-inch space between each pastry strip.
6. Fold back every other pastry strip about halfway. Lay the next strip perpendicular; fold the other pieces back over the top. Repeat with remaining pastry, alternating strips as you go.
7. Trim crust to 1/2 in. beyond rim of plate; flute edge. Bake according to recipe directions.