Traditional Pie Crust
This is a plain lard pastry that makes a flaky shell for sweet or savory pies. Lard is the traditional fat here, and it only gives flakiness if it stays cold and in small pieces until the dough hits the oven. That is why the method calls for a cold stone rolling pin, a cool work surface and a refrigerator close by. Four ingredients, no fuss, and a handling lesson worth learning.
Instructions
Stir the salt into the flour in a large bowl so it is evenly spread through the dry mixture.
Add the pieces of cold lard. Cut them into the flour with a pastry cutter or two knives, working quickly so the fat stays solid and does not melt into the flour.
Add a little water or milk and mix it in gently. Use just enough liquid to bring everything together into a stiff dough, and stop as soon as no dry flour remains.
Roll the dough out in a cool place, ideally on a cold surface, and use it in your pie right away. If the kitchen is warm, keep the dough and tools in the refrigerator until you need them.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
