Mama's old fashioned pie crust
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- 1 3/4 c
- all purpose flour ( in weight 7.8 ounces)
- 2 tsp
- granulated sugar
- 3/4 tsp
- table salt
- 6 Tbsp
- cold butter in pats
- 1/4 c
- cold lard (can use shortening)
- 6-8 Tbsp
- ice water
1In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands or pastry cutter, add butter and toss until just coated. Cut butter into flour mixture until butter is in butterbean sized pieces and comes together in 1 inch clumps when squeezed, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute.
2Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being grizzly sticky mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed.
3Lord don’t mash the dough to death or it will be tougher than an ex con. Gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
4If it seems to be a bit warmer than it should when rolling, stop, put everything in the fridge for about 15 minutes. Then start again.