Introduction: Pie Crust
pie is good. one of the few statements in our world that nobody denies. but what really makes or breaks a pie is the crust. forgive me if im wrong (highly doubt that i am though!) but this is one of the best recipes you'll ever find for a pie crust. For a golden, flaky, and tender crust, here's a great recipe
Step 1: The Recipe
1 lb Lard (we love the brand tender flake. but alas, we are only able to get that in canada. so if you ever go up there be sure to get some! its the best pie lard ever!)
4 1/2 Cup Flour
1 1/2 tsp Salt
2 tsp Baking Powder
2 Tbs Vinegar
Ice Cold Water
Step 2: The Dry Ingredients
Sift flour, salt and baking soda together. Cut lard in until the consistency is that of small pebbles. DON'T OVER CUT THE INGREDIENTS TOGETHER!! this will make your crust hard and dough like.
Step 3: The Not-so-dry Ingredients
proceed to combine 1 large egg, beaten, with 2 Tbsp. vinegar in a large bowl. Add enough ice cold water to make a generous cup of liquid.
Step 4: Putting It All Together
Using a fork, gradually add this liquid to the lard mixture stirring gently and even working it by hand once it starts to cling together. Do not over mix and mix gently. you're done with the crust at this point but need some way to store it so keep going.
Step 5: Storage
Form the pastry into four equal size balls and wrap in plastic wrap. Store these in the fridge until your filling is ready to be consumed.
This dough can be frozen and thawed out in fridge or at room temperature.
Step 6: How to Use It.
when your ready, roll dough out on floured surface. Line foil or ceramic pie plate with one layer of crust. Add filling. Then roll out top layer of crust. Make sure that you cut some sort of decorative vents in the top crust to allow the steam out when cooking. Lay top layer of crust over filling. Press to seal bottom and top crust together. Then, if your really feeling like a world class chef, flute the edges (this gives the crust that "wow! now that's a pie!" type of look).