all-american pie pastry

Categories
Pie/tart
Guestchefs
Yield
1 servings
MeasureIngredient
1¼ cup All-purpose flour
½ teaspoon Salt
⅓ cup Frozen lard or shortening --
  Cut into bits
3 tablespoons Ice water

To ensure a tender crust, this recipe should not be doubled.

Thoroughly freezing the lard or shortening will give you the flakiest crust.

PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or shortening over the flour mixture.

Sprinkle with the water and process about 5 seconds or until dough just begins to form. Shape into a ball, then flatten it Yield: 1 single-crust 8- to 10-inch pie shell.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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