My Grandmother’s Pie Crust Recipe (Tart Shells Too)
1 Cup Lard
2 Cups Flour
½ Cup Cold Water
½ Teaspoon Salt
Some sugar, if desired, for sweet pies or tarts.
This recipe makes enough pastry for 3 nine inch open top pies or 1 covered pie and one open top.
Measure the two cups of flour from a stockpile of at least 4 cups of sifted flour into the mixing bowl.
Cut the lard (cold from the refrigerator) into the flour using a pastry blender or two knives until it becomes “mealy” (kind of like oatmeal). Use a knife blade to clear the cutter if it becomes clogged.
Dissolve the salt and sugar (if used) in the cold water (Cold tap water will work, but the colder the water is, the better.) and pour it evenly around the bowl. Stir the water in with a knife blade. Use the back of another knife to clear the blade. When the water has been stirred in gather and pat the pastry into a ball (use the ball itself to pick up the stray bits).
Heavily flour a cutting board, pat half the pastry into a disk and place in on the board. Sprinkle more sifted flour on top of the pastry so the dough won’t stick to the rolling pin. (If it starts to, sprinkle on a bit more flour.)
Roll to desired thickness, cut to fit the pie plate, wrap around the rolling pin (if it’s stuck to the cutting board use a long knife blade to cut it free) and fit it to the pie plate. (Patch any holes using torn off pieces from what’s left on the board. Blend the patches with your fingers.)
Fill and bake as per the recipe.
February 06, 2015
December 13, 2014