Homemade Pie Crust

4 Reviews
75% would make this recipe again

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Ingredients

??? white flour (all purpose) ???
??? salt, about one pinch ???
??? pure lard ???
??? white vinegar ???
??? eggs size large ???
??? water, approximately ???

Before you start

This recipe yields 6 9-inch diameter (23 cm) pie shells.

Method

  1. In a big bowl, mix the flour and salt together.
  2. Add the lard to the dry ingredients. Using a pastry blender or two knives, cut in the lard and mix it with the dry ingredients until you get a coarse mixture resembling uneven peas.
  3. Add the vinegar and egg to a measuring cup. Add water to make 1 cup, then mix well.
  4. Gradually incorporate the liquid into the flour and lard mixture stirring with a fork just until the dough holds together (be careful: too much liquid makes the dough hard).
  5. Gather the dough into a ball, then divide it into 6 equal portions. The unused portions may be stored by wrapping them well with aluminum foil, then placing them into a plastic bag and into the refrigerator for up to 1 week or up to 4 months in the freezer.

Observations

Stored dough must be thawed before using. Thaw it either in the refrigerator for about 12 h or leave it at room temperature for an hour. The dough is ready to be used when still cool to the touch, but pliable.

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4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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