Old-fashioned Pie Crust (Makes 3 crusts)
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|3 c||all-purpose flour, plus extra for rolling out|
|1 1/2 tsp||salt|
|1/3 c||water, not ice water, may need more to bring together dough|
Saginaw, TX (pop. 19,806)
Member Since Feb 2013
Before I tried this I turned up my nose at cooking with lard. However, someone I really admired told me that I should try it. She was right. This makes a wonderfully flaky crust and when someone tries my pies they always give compliments on the crust, saying there is nothing like a good homemade pie crust and that they could tell from the first bite that mine was homemade because it was so tender, flaky and good tasting. I never got these comments in such an abundance before I started using lard. I find it in the aisle with the vegetable shortening in a 1 pound tub.
Preheat oven to 425 degrees. Mix flour and salt. Add lard using a pastry cutter until well blended. Add water all at once and using a fork, gently stir until dough comes together in a big ball. You may need to add water a little at a time if the flour doesn't form into a ball. You don't want any wet spots in the dough though. Tip: To me it feels like play-dough when it is the perfect density.
Divide into 3 balls. Form into disks and let rest for about 10 minutes. Using rolling pin roll dough out into circles until large enough to cover pie pan. Put dough in pan and trim edges. Prick all over with a fork so that the crust doesn't bubble as it bakes. Bake at 425 for 15 minutes or until edge is light golden brown. Remove from oven and cool completely before filling.
If using a filling that needs to be baked in the crust, follow the directions in that recipe once the dough has been placed into the pie pan. Do not prick the dough before adding filling if it will be going into the oven to bake with filling in it. Cover top of filling with one of the crusts if a double crust is needed.
I like this recipe because it makes enough crust to use in a 9 x 13 pan for a cobbler or chicken pot pie with a double crust.