Dessert - Pie Crust
by Lee Gibson
|Mark one, mod zero pie crust. Easy recipe. Tough to master. I'm still working on it.
I've excerpted this (without permission) from Rombauer and Becker's Joy of Cooking. If you don't own it, go to your local used book store and buy one. You'll be glad you did.
- 2 C all-purpose flour
- 1 t salt
- 2/3 C chilled leaf lard or shortening
- 2 T chilled butter
|Note: Fleischmann's margarine is also a good substitute for the shortening. Be real careful: Lots of "margarines" out there are vegetable oil-based spreads that will make your pie crust quite horrid. You want old fashioned oleo margarine. I've also tried real butter, but it didn't seem to be as yummy as I thought it would be. YMMV.
Sift the dry ingredients together. Mix the shortening and the butter together.
Cut half of the shortening into the flour mixture with a pastry blender, or work it in lightly wit the tips of your fingers until it has the grain of cornmeal. Cut the remaining half coarsely into the dough until it is pea size. Sprinkle the dough with:
4 T chilled water.
Blend the water lightly into the dough. You may lift the ingredients with a fork, allowing the moisture to spread. If needed to hold the ingredients together, add
1 t to 1 T water. When you can gather the dough up into a ball, stop handling it.
Divide into two balls, and roll out on a lightly floured pastry cloth.
|Time to Make