Pie Crust (Four portions)
This classic pie crust recipe from 1900 creates a flaky and tender base for your favorite pies. The simple combination of flour, lard, salt, and water results in a buttery, rich crust that is perfect for both sweet and savory fillings. Follow these easy steps to create a satisfying and comforting pie crust.
Ingredients
- 1 cup All-purpose flour
- 5 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/4 teaspoon Salt
- 3 tablespoons Cold water
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Instructions
- 1In a large bowl, mix the flour and salt. Cut in the butter (or shortening) using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.
- 2Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Reserve a small portion of the dough for the lattice bars. On a lightly floured surface, roll out the dough to fit your pie pan. Carefully fit the crust into a deep pie pan. Fill the crust with your desired filling. Cut the reserved dough into strips approximately 2/3 inch wide. Moisten the ends of the strips and arrange them in a criss-cross pattern across the pie.
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