Pie Crust

Posted byhelenspencerpantazisPosted inPies

These are the favored recipes for pie crust by household. Each recipe makes enough for a double crust pie, which you should go ahead and make even if you only need a single. Wrap the unused pie dough in plastic wrap and put in the freezer until next time.

Mom’s:

  • 2 cups flour
  • 1 teaspoon salt
  • 1/3 cup cold butter
  • 1/3 cup cold lard
  • 5-6 tablespoons ice water

Dave’s:

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2/3 cup cold butter
  • 1/3 cup cold lard or beef suet
  • 5-6 tablespoons ice water

Helen’s:

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup (110 grams) cold butter
  • 1/3 cup (70 grams) cold lard
  • 1/3 cup ice water

Place flour, salt and sugar (if using) in food processor and pulse to combine. Cut butter and lard into tablespoons and add to flour. Pulse until the butter/lard pieces are the size of peas.

Pour mixture into a medium bowl, add ice water and stir with a fork until the mixture will hold together when pinched. Add additional ice water if needed.

Turn dough out onto work surface and form into a ball. Cut in two pieces. One piece at a time, roll out in between two pieces of wax paper, folding over the rough edges, peeling wax paper off, and flipping over to help keep the dough rolling smoothly and evenly.

Repeat with remaining dough. Refrigerate, sandwiched in the wax paper until ready to use.