Ingredients: |
Ingredients: Ingredients for one double crust pie (top/bottom)
2 ½ cups (315g) all-purpose flour (plus extra for rolling)
1 tsp salt
1 tbsp sugar (optional, for sweet pies)
1/2 cup (113g) cold unsalted butter, cut into small cubes (1 sticks)
1/2 cup lard or Crisco (chilled)or combination of both
68 tbsp ice water (or one egg and 4-5 T water)
1 tsp vinegar or lemon juice (optional, helps with tenderness)
Note: you can use two sticks butter in place of one stick butter and the lard/Crisco combination. Gram K always used equal parts of all three and Gram Mare used all Crisco.
|
Directions: |
Directions:Cut the butter/lard/Crisco into small cubes and place it in the freezer for about 10 minutes to ensure its very cold. Fill a small bowl with ice water and set aside. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using). Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter (or pulse in food processor), fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Add Ice Water. Add the vinegar or lemon juice with one of the tablespoons of water (optional) (food processor works well). Stop adding water once the dough holds together when you press it (you might not need all the water). Form in two round discs, wrap, and chill for 20 minutes/hour or up to 2 days. Turn the dough out onto a lightly floured surface and roll. Chill Before Baking: After assembling your pie, refrigerate it for 1520 minutes to help prevent shrinking. Bake: Follow your pie recipe for baking instructions (e.g., blind bake or fill directly).
Tips for Success:
Work Quickly: Keep everything cold. Cold butter creates steam pockets for flaky layers. |
This recipe for Gram K's Pie Dough is from