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Step 2Make the Pie Crust
Put the butter and bacon fat in the freezer for 15 minutes. Remove and cut into small pieces when ready to use. Put water in a small spray bottle and chill.
Combine flour and salt in a food processor. (Pulse 3-4 times in food processor)
Add butter. (Pulse 5-6 times)
Add bacon fat. (Pulse 3-4 times)
Spray water over the mixture in the food processor. (Pulse 5 times.)
Add more water and pulse food processor just until mixture holds together when pressed.
Empty contents of food processor onto a sheet of parchment paper. Press mixture in a small round and wrap tightly with parchment paper.
Chill dough in refrigerator for 30 minutes.
To roll out the pie crust, carefully unwrap the chilled dough and lightly flour the round.
Place dough between two sheets of parchment paper and, using a rolling pin, roll out a round approximately the right size to fill the pie pan.
Carefully peel the top layer of parchment paper off, and set your second pie pan on top of the dough, with the top side of the pan facing up.
Holding the lower piece of parchment paper, flip the dough and pie pan over together.
Carefully peel the last piece of parchment paper from the dough.
Place the first pie pan over the dough with the top side of this pan facing down.
Flip the dough over again between the two pie pans.
Carefully remove the top pie pan.
Remove any excess pie crust from around the edges, and patch any holes in the pie crust. (Tip: Don't mess to much with the crust trying to get it "just so." The fats in the crust will soften the more you handle them, and you'll quickly have a gooey, frustrating mess if you overwork the dough.
Chill the pie crust in the refrigerator until you are ready to add the pie filling.
Combine flour and salt in a food processor. (Pulse 3-4 times in food processor)
Add butter. (Pulse 5-6 times)
Add bacon fat. (Pulse 3-4 times)
Spray water over the mixture in the food processor. (Pulse 5 times.)
Add more water and pulse food processor just until mixture holds together when pressed.
Empty contents of food processor onto a sheet of parchment paper. Press mixture in a small round and wrap tightly with parchment paper.
Chill dough in refrigerator for 30 minutes.
To roll out the pie crust, carefully unwrap the chilled dough and lightly flour the round.
Place dough between two sheets of parchment paper and, using a rolling pin, roll out a round approximately the right size to fill the pie pan.
Carefully peel the top layer of parchment paper off, and set your second pie pan on top of the dough, with the top side of the pan facing up.
Holding the lower piece of parchment paper, flip the dough and pie pan over together.
Carefully peel the last piece of parchment paper from the dough.
Place the first pie pan over the dough with the top side of this pan facing down.
Flip the dough over again between the two pie pans.
Carefully remove the top pie pan.
Remove any excess pie crust from around the edges, and patch any holes in the pie crust. (Tip: Don't mess to much with the crust trying to get it "just so." The fats in the crust will soften the more you handle them, and you'll quickly have a gooey, frustrating mess if you overwork the dough.
Chill the pie crust in the refrigerator until you are ready to add the pie filling.
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