Tender Flakey Pie crust
Source of Recipe
Mom & moi
Recipe Introduction
This recipe has evolved over the years since I was first taught to make it by my Mom. I'd like to think I have tweaked it to perfection by now.
List of Ingredients
Double for a larger crust w/ fancy fluted edges. There will be excess, but in my opinion, there is nothing worse than a too small crust.
2 C all purpose flour
1 teasp. salt
1/3 C salted butter, cut into small chunks
1/3 C lard (not Crisco), cut into chunks
4-6 T ice cold water (fill cup with ice and water) *may not use all
I - egg yolk, beaten, for egg wash before baking.
Recipe
Whisk together flour and salt
Cut in butter and lard (I use Kitchen Aid blender w/ paddle attachment) until particles are the size of peas.
Add water, one Tablespoon at a time until dough begins to hold together
NOTES: too much water and too much mixing will result in a tough crust.
Too little water makes dough hard to work with and fall apart.
Form into 2 balls or one single for deeper pie plate or fancy fluted crust.
Place into pie plate(s). Roll edges to create a fancy edge.
Brush with egg yolk before baking. Discard unused egg yolk.
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