Lard Pie Crust
Original Recipe from Allrecipe and Original Recipe from Taste Of Home
** Prep time: 15 minutes + chilling || Makes: two 10-inch crust pie pastry
Ingredients
- 3-1/2 cups all-purpose flour
- 1-1/3 cup lard (keep the lard in the fridge for coldness)
- 1/4 teaspoon salt
- 6 to 8 tablespoons ice water (place a glass of cold water in the freezer)
Instructions
- In a bowl, combine flour and salt.
- Before you begin, place a glass of water in the freezer (Cold ingredients ensure a more workable dough.).
- Cut in lard with a pastry cutter until mixture resembles coarse crumbs.
- Sprinkle in water, 1 tablespoon at a time, until pastry holds together.
- A slightly sticky dough is easier to work with than one that's too dry.
- Do not overwork the dough or allow the ingredients to warm to room temp!
- Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
- On a lightly floured surface, roll the dough to 1/8-inch thickness.
- Transfer one rolled dough to a 10-inch pie plate.
- Do not yet cut the excess dough overhang that pass the pie plate.
- Fill the pie.
- Transfer the second rolled dough over the filling.
- Press the overhang with a fork to mend the two layers together.
- With a knife, cut the excess overhangs. Cut four or five 2-inch slits, arranged circularly, from the centre toward the edges, should be plenty.
- Optional: For a glossy golden appearance, slightly brush with an egg yolk that was beaten with 1 teaspoon of water.
- Bake as pie recipe directs.
Note:
If making multiples pie crusts, use the food processor. Briefly pulse the flour, lard, and salt to form pea-sized balls. Add between 4 and 6 tablespoons of ice water until a ball forms. Work quickly! Do not overwork the dough or allow the ingredients to warm to room temp! You can bake the bottom crust for a few minutes before adding the filling.