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Basic Savory Pie Crust




Source of Recipe


Emeril Lagasse


List of Ingredients




3 1/4 C Flour
1 t Salt
1 1/2 C Cold Lard or Vegetable Shortening
4 T Ice Water(4 to 5 T)



Recipe



Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly-floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half
again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe.
This recipe yields two 9-inch pie crusts.