4 cups of all purpose flour
1 t
easpoon 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 c
utter (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 c
utter 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
| Back Home | The Dinner Menu | More Pies |
Guard Cat on Duty
The best crust is made with lard.
This recipe makes two 10" crusts.