Pie Crust
2 pie crustsIngredients
Directions
Make the dough
In a large bowl, combine flour, lard, and salt.
Rub the ingredients together until crumbly.
Add ice water gradually to form a dough.
Divide
Divide the dough to make 2 pie crusts.
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 main structure of the crust as its proteins develop into gluten.
- Lard
- Coats flour particles and creates tender, flaky layers when kept in pieces.
- Ice water
- Moistens the flour just enough to bind it into a dough that holds together.
The step that matters
Add ice water gradually. Too much water or warm water lets gluten develop too much, making the crust tough. Adding it slowly keeps the lard in cold, separate pieces, which helps create flakiness.
“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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