Basic savory pie crust
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 1½ | cup | Cold lard or solid vegetable |
| Shortening | ||
| 4 | To 5 tablespoons ice water | |
Directions
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 square about 14 inches in diameter and ⅛-inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a square baking pan. Fill and proceed as directed in the recipe.
Yield: 2 pie crusts
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