Pie Crust
Ingredients
Directions
Prepare the dough
In a large bowl, mix the flour and salt.
Cut in the lard until the mixture resembles coarse crumbs.
Stir in the ice water gradually until the dough comes together.
Shape and chill
Divide the dough into three portions and shape each into a disk.
Wrap in plastic wrap and refrigerate until ready to use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the structure that holds the crust together.
- Lard
- Coats flour particles to keep the crust tender and flaky.
- Ice water
- Hydrates the flour to form dough while staying cold to keep the fat solid.
The step that matters
Adding the ice water gradually. Adding water slowly lets you stop once the dough just holds together. Excess water lets gluten develop too much, which toughens the crust.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More pie crust recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.