Pie Crust
Ingredients
Directions
Make the dough
In a large bowl, mix the flour, lard, salt, and baking powder lightly.
Add enough ice water to form a dough.
Fold and chill
Roll out the dough and fold it into thirds.
Chill the dough in the refrigerator before using.
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
- Lard
- Coats flour particles to shorten gluten and create a tender, flaky texture.
- Flour
- Forms the main structure of the crust once mixed with water.
- Baking powder
- Adds a small amount of lift, keeping the crust lighter.
The step that matters
Adding the ice water. Cold water keeps the lard solid so it forms flakes in the dough. Too much water or overworking develops gluten, making the crust tough.
“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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