Pie Crust
makes one pie with two crustsIngredients
Directions
Sift the salt and flour together.
Rub in the lard thoroughly.
Add just enough cold water to moisten the flour.
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 of the crust once moistened and handled.
- Lard
- Coats flour particles to shorten gluten strands, giving a tender, flaky texture.
The step that matters
Add just enough cold water to moisten the flour. Too much water lets gluten develop and makes the crust tough, while cold water keeps the fat in solid pieces that puff into flaky layers when baked.
“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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