Friday, December 30, 2011
Pie Crust made from Leaf Lard
1 1/4 cups flour (Do not use self-rising!)
1/4 tsp. salt
1/3 cup leaf lard
4-5 Tablespoons cold water (you may have to use more than this)
2 1/4 cups flour
3/4 teaspoon salt
2/3 cup leaf lard
8-10 Tablespoons cold water (you may have to use more than this)
Sift together flour and salt. "Cut" in room temperature lard until pieces are pea size. Make a hole in the center of flour mixture and add a small amount of very cold water (1 TBS at a time) Mixing flour mixture into the water until the mixter is damp enough to stick together but not wet. (You may have to use more than the recommended amount but you don't want your mixture too become too wet or sticky.) Form dough into a ball. Do not knead and do not over handle.
On a lightly floured surface, use your hands to flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
Fold crust in half and place in center of pie plate. Unfold. Trim edges and crimp or press down with a fork along edges of pie crust.
For pre-baked shell: prick bottom and sides of pastry with a fork. Cover with foil and bake for eight minutes. Remove foil and bake for five more minutes (or until golden) at 450 degrees.
Note: I am not an expert at making pie crusts, but it has been my experience from knowledge passed down to me from my grandmother that the less the crust is handled, the more light and flakey it will be. The goal is to roll the dough out once. Using lard instead of shortening also makes a flakier pie crust.