Master Recipe for Pie Dough
The combination is butter and lard is ideal because the butter gives flavor and the lard makes the crust flaky.
1 ¼ cups of all purpose flour
½ tsp. salt
1 tbs. sugar
6 tbs. butter, chilled in the freezer for 30 minutes
4 tbs. all vegetable shortening (Crisco) chilled in the freezer for 30 minutes
5 tbs. cold water
• Mix the flour, salt and sugar in a medium mixing bowl.
• Grate the butter and shortening into the bowl.
• Toss the mixture about 10 times until all the butter and shortening are coated with flour and mixed evenly throughout the flour.
• Break up any clumps with your fingers as you toss the mixture.
• Sprinkle 3 tbs. of water over the mixture.
• With the blade of a rubber spatula, use a folding motion to mix, then press down on the mixture with the broad side of the spatula until the dough sticks to together, adding up to 1 tbs. more water if the dough will not come together.
• Shape the dough into a ball with your hands, and then flatten it into a 4 inch wide disk. Dust it with flour and wrap it in plastic and refrigerate it for at least 30 minutes before rolling.
Yield: a single crust for a 9 inch pie
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