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Pie Crust Recipe

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This recipe for Pie Crust is from Roberts's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp (3 oz) butter, frozen
2 tbsp (1 oz) lard, frozen
6 oz (approx 1 cup) all-purpose flour
1/2 tsp salt
1 tbsp sugar
1/4 cup ice water (preferably in spray bottle)
Directions:
Directions:
Place butter and lard in freezer for 15 min. When ready to use, remove and cut both into small pieces.

In food processor, combine flour, salt, and sugar by pulsing 4 times. Add butter and pulse 5-6 times until texture looks mealy. Add lard and pulse 3-4 times. Remove lid and spritz surface of mixture thoroughly with water. Cover and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed (If it is still a little brittle add more water). Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 min.

Place 2 metal pie pans in freezer to chill.

Remove dough from fridge. Use some type of movable surface and lightly flour surface. Place dough on surface and lightly flour top. Carefully roll out dough to a 10-11 inch circle. Sprinkle top of dough with flour. Remove pie pans from freezer and set first pan on top of dough. Turn everything upside down and peel surface used from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough and press dough into second pan. Form edge of dough and cut away excess. Place pan in fridge for about 15 min.

Dough is now ready to use with your favorite pie recipes.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
If you are baking a pie that cooks for less than 45 min, pre-bake your crust for approximately 25 min or until golden in color. Let cool completely before filling.

 

 

 

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