Plain Pie Paste
Ingredients
Directions
In a large bowl, combine flour, baking powder, and salt.
Cut in the lard until the mixture is smooth.
Gradually add ice water until a stiff dough forms.
Work the dough as little as possible and handle it very lightly.
Chill the dough in the refrigerator 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
- All-purpose flour
- Provides the structure that holds the dough together once hydrated.
- Lard
- Fat coats flour particles, keeping layers tender and short rather than tough.
- Baking powder
- Releases gas to lighten the dough and give it a slightly tender rise.
- Ice water
- Hydrates the flour into a cohesive dough while keeping the fat cold and separate.
The step that matters
Work the dough as little as possible. Handling mixes water with flour and develops gluten, which makes the crust tough. Light handling and cold fat keep the crust flaky and tender.
“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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