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Pie pastry (From The Not so Humble Pie, 10/08)

Category
baked goods
Cuisine
pie crust
Source
Joe George
Prep Time
40 minutes
Number of Servings
makes 1 double crust
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2/3 cup lard
1/4 cup cold water
Directions

In a medium bowl, stir together the flour and salt. Add the lard and using your fingers, break the lard into pieces. For a flaky piecrust rub the lard and flour between your hands until the lard pieces are the size of peas; for a mealy piecrust rub the lard and flour between your hands until it resembles course cornmeal. Drizzle the water across the flour-shortening mixture and toss the mixture with you fingers or a fork. Ball the dough together to form a mass; it should not be wet, but just moist enough to hold together in a ball. Flatten the dough ball into a disk shape, wrap it in cellophane and refrigerate it at least thirty minutes before using.