Time Saving Pie Crust
Ingredients
Directions
Prepare the dough
Combine the cold lard, flour, and salt in a bowl.
Rub the mixture together until thoroughly mixed.
Store the mixture in a cold place until ready to use.
Shape and roll
Take 1 cup of the mixture and add just enough cold water to bring it together, about 1 teaspoon.
Roll out the dough.
Sprinkle a little of the dry mixture on the top crust to make it flaky.
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 the flour and stays in solid pieces, which create flaky layers as the crust bakes.
- All-purpose flour
- Forms the structure of the crust, building a network with water as it is worked.
- Cold water
- Binds the flour and lard into a dough that can be rolled out.
The step that matters
Add just enough cold water. Too much water lets the flour's gluten develop further, which makes the crust tough. Cold water keeps the lard firm so it stays in pieces rather than melting into the flour.
“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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