4 cups of all purpose flour
1 teaspoon of salt
2/3 cup of lard
5 tablepoons of ice water
(or more as needed, 1 tablespoon at a time)
Whisk the flour and salt together in a large bowl. Cut in the lard with a
pastry cutter (or 2 knives) until it makes coarse crumbs. Sprinkle with
a tablespoon of ice water at a time, blending gently with a fork or
pastry cutter until all of the flour is moistened and the dough sticks
together. Divide the dough into halves and flattened them some. Wrap
them and refrigerate for at least 1 hour.
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|The Bakery Chef presents ...
Best Pie Crust
at The Fatted Café
|The best crust is made with lard.
This recipe makes two 10" crusts.