CLASSIC PIE CRUST RECIPE

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Prep:20, Cook:15 - 25 mins (pre-baked crust to make pie later)
Preparation - Easy
2 - 9" crusts


This classic recipe throws fat caution to the winds... use lard or butter and enjoy pie like Grandma used to make!

WITH LARD (delicious - use with fruit and similar pies)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup lard (cool or cold)
  • 1/2 cup cold water
WITH BUTTER (also delicious - use with cream and similar pies)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cup butter (cool or cold)
  • 1/3 cup cold water
OO Large bowl, pair of knives for blending.

  1. COMBINE flour, sugar and salt in mixing bowl, mix, add the lard or butter and cut in with a pair of knives - there will be some pea-sized lumps when done.
  2. ADD the water, continue to mix until dough comes together, leaving no dry flour.
  3. DIVIDE in two. You should be able to roll the out dough with your normal rolling pin and work surface... if dough is sticking, DON'T powder with flour, but place dough between sheets of waxed paper or clear wrap.
  4. PLACE rolled out pastry between sheets of waxed paper and refrigerate for at least an hour before using.
  5. CAN be prepared ahead and left in fridge.
  6. PRE-BAKED crust for tart or single-crust pie: Pre-heat oven to 425 deg. Shape dough to pie plate, decorate edge with fork or as the spirit moves you. Press a double layer of foil, smeared with lard or butter on the bottom onto the dough, weight with rice or dried beans and bake at 425 deg. for about 12 minutes. Remove from oven, carefully remove foil/beans, reduce oven to 350 deg., return crust to oven and bake 10 - 15 minutes until crust golden brown. Cool on rack.
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