Pie Crust
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Sift the flour twice into a bowl.
Add the salt and baking powder, and mix thoroughly.
Add the lard and rub it into the flour until fine and no lumps remain.
Add just enough ice water to moisten the mixture.
Shape and bake
Roll out the dough lightly for the pie tins, handling it as little as possible.
Fill the lined tins, place the upper crust, and press down the edges with a floured fork.
Bake for 20 minutes at 350°F (175°C).
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 when baked.
- Silver leaf lard
- Coats flour particles to create a tender, flaky texture by keeping layers separate.
- Baking powder
- Releases gas during baking to lighten the crust and help it rise.
- Ice water
- Moistens the flour so the dough holds together without developing excess gluten.
The step that matters
Adding the ice water. Adding too much water or overworking the dough develops gluten, making the crust tough. Add just enough to moisten, and handle the dough as little as possible.
“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.
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