|Not the best example of this pie crust but it is the same one I use in every pie.|
There really is only one way to make a perfect pie crust and it doesn’t involve margarine, butter or shortening. Yes, my friends it involves lard. Now take a deep breath it won’t kill you every once in a while to use some in pie crust and even in biscuits. This uniquely grotesque fat source it what really makes pie crusts and biscuits light and fluffy.
Now you are expecting measurements and such. I will do my best but if you make this the way the “old folks” did you won’t need them and you will have a perfect pie crust every time. I promise.
- All purpose flour
- Lard (room temperature so that it is soft)
- Cold water
- Pour all purpose flour into a large mixing bowl so it forms a mountain. The peak of the mountain should be about half the height of the bowl.
- Add 2 pinches of salt.
- Take a large spoon and scoop lard into the bowl, I usually use two spoonfuls.
- Use a pastry blade to begin to mix the lard and flour together so that it begins to form pea sized lumps. If you do not have a pastry blade use two steak knives and a criss cross cutting motion to cut in the lard.
- Add cold water a tablespoon at a time to the mixture. Continue to mix with pastry blade.
- Once the dough has begun to come together use your hands to form a large ball.
- Cut the ball in half and place on a floured surface (I use a cutting board for easier clean up). And roll out until 1/4 inch think.
- Dust the rolled dough with flour and fold in half and place the fold across the center of your pie plate.
- Carefully unfold and press into the pie plate. Trim excess dough.