Traditional pie dough master recipe
Yield 1-2 pie crusts
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons (4 ounces) unsalted butter, cut into small pieces*
- 8 tablespoons (4 ounces) rendered leaf lard (see note), cut into small pieces*
- 1/2 cup ice water plus 1–2 tablespoons more, as needed
- Additional flour for rolling out dough
- In the food processor bowl, combine flour, salt, butter and lard. Pulse 20 times.
- Sprinkle ice-cold water over mixture and pulse 15 times.
- Squeeze handful of dough to see if it holds together. Add in more water if necessary.
- Divide dough in half and make equal-size disks, about 5 inches across.
- Wrap disks separately in plastic wrap and chill for 1 hour.
- Remove dough from refrigerator and allow to warm up slightly until dough is soft to touch and easy to roll out.
- Place 1 disk on floured pastry mat or board. Remove plastic wrap.
- Sprinkle some flour on top of the disk. Roll your rolling pin from the center out in all directions. Do not use back and forth motion.
- Once the dough is 1 to 2 inches larger than the pie pan, brush off extra flour.
- Fold dough in half and lay it in pie pan carefully.
- Gently push the dough down into the pan to fit snugly. If it tears, add a little water and a small amount of flour pressed over the area to repair.
- Trim overhang of dough from around pie pan, leaving enough to be crimped around the edge.
- Add pie filling.
- If making a double-crust pie, roll out second dough and use it as the top crust. Crimp edges of dough together. Bake as directed.
Makes 1-double crust or 2-single crust pies
Baker’s note: Rendered leaf lard can be purchased from speciality butcher shops. If they only have unrendered, you can render it at home by placing cubed pieces (approximately 2 inches in diameter) in a shallow pan in the oven or electric skillet and cooking on low heat at 250F for several hours until it melts. Strain it through a cheesecloth and a strainer, and place it in a container in the refrigerator until it sets up. Divide and weigh the leaf lard into equal portions of 4 ounces each. Wrap and chill or freeze until ready to use. The lard will last 3 months in the freezer.
*14 tablespoons (7 ounces) of butter may be substituted for the leaf lard and butter combination.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/make-your-own-perfect-pie-with-this-easy-fail-proof-traditional-pie-dough-master-recipe/