Disclaimer: this post isn't going to be my healthiest post ever....but pie only comes around about twice a year so it's not going to hurt anyone (it's the dose that makes the poison). (:
The secret to a perfect pie is the crust. This is the most important part, in my opinion. Here is my all-time favorite recipe for pie crust.
Start out with the flour. I use all-purpose, but pastry would be fine too. Measuring is extremely important because it needs to be accurate. Use a scoop to gently place the flour in the measuring cup and use a straight edge to level it off. Do not tap or pack the flour!
Then I mix the salt with the flour. Make sure it is well mixed before adding the lard.
Lard is the only way to make pie crust. Even people who claim not to like pie crust, end up liking this recipe ;) Here's a tip for measuring lard (or shortening or peanut butter). Line the measuring cup with saran wrap and pack the lard in tightly.
Level it off, and it comes right out. It's very important that the lard is cold when you use it, so I usually leave it wrapped up and stick it in the fridge for at least an hour. This is an easy step to prep ahead of time.
After the lard is cold, add it to the flour mixture and use a pastry cutter to cut it into the flour.
Keep cutting until the lard is into pea sized pieces.
Making a good pie crust requires cold ingredients. I put ice in the water to make sure it is very cold before adding it to the crust.
Measure out 1 tablespoon at a time and sprinkle it on the flour and lard. Use a fork to toss the water into the mixture. Do not stir! Stirring will cause the lard to incorporate into the flour, which will make the crust tough and chewy. To keep a tender, flaky crust the lard must stay in pea sized pieces which will flatten as you roll it out and form flakes of crust as it bakes.
Once there is enough water to start forming a dough, I roll it out onto the counter. You should have to press it together for it to stick (it shouldn't be too wet, but it also shouldn't be crumbly).
Wrap in saran wrap and stick in the fridge for at least an hour to chill thoroughly and to allow the moisture to spread evenly throughout the dough.
Single Crust Pie Crust (Double Crust in parenthesis)
1 1/4 (2) cup all-purpose flour
1/4 (1/2) teaspoon salt
1/3 (2/3) cup lard
4-5 (6-7) tablespoons ice water
After the dough has been refrigerated for several hours or overnight, roll out and make your pie!
Print Friendly Version here!
Come back for the baking and filling directions!
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