"Hunger is the best sauce in the world."--Cervantes

Generic Pie Crust (Large) Recipe

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This recipe for Generic Pie Crust (Large), by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matthew DeLuca
Added: Monday, January 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter (2 sticks)
1 cup lard
6-8 tbsp ice chilled water
1 tsp salt
2 c flour

Directions:
Directions:
1. Chop butter and lard (refridgerator temperature) into 1/2" cubes and place in freezer until chilled (10 minutes)
2. Mix flour and salt in mixing bowl
3. Cut in cubes of butter and lard until mealy - while cutting, use 'spritz' bottle to spray water onto mealy mixture. Continue until texture is doughy (holds form when pressing between fingers)
4. Form dough into round roll, press slightly flat (1-2" thick), place in zip-lock bag or plastic wrap and set in refridgerator for 20 minutes
5. Place two sheets of wax paper side by side (overlapping) and spread 1/4 c flour on surface
6. Remove dough from bag and roll with roller - roll from center out, turning work piece 1/4 turn after each roll to create a round pie crust, about 1 to 2 16ths inch thick (depending on type of pie)...
7. Use rolling pin to help lift crust off wax paper and place into pie dish
8. Form edge of pie by pinching between thumb and index finger on one hand, and index finger on other hand.
9. Don't worry if crust breaks - just repair it with more dough.

Number Of Servings:
Number Of Servings:
Enough dough for 13" deep dish pie crust
Preparation Time:
Preparation Time:
14 days (kidding)
Personal Notes:
Personal Notes:
Again - I have to confirm exact quantities - so I'll get back to you !!

 

 

 

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