Old-fashioned Pie Crust (Makes 3 crusts)
Featured Pinch Tips Video
- 3 c
- all-purpose flour, plus extra for rolling out
- 1 1/2 tsp
- 1 c
- 1/3 c
- water, not ice water, may need more to bring together dough
1Preheat 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.
2Divide 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.
3If 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.
4I 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.