Pie Paste
Ingredients
Directions
Make the dough
Combine flour, lard, and salt in a bowl.
Add water gradually and mix until a dough forms.
Chill
Chill the dough in the refrigerator for a while before rolling it out.
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
- Provides the structure that holds the dough together.
- Lard
- Coats flour particles to keep the dough tender and flaky.
- Water
- Hydrates the flour so gluten forms and the dough holds together.
The step that matters
Add water gradually and mix until a dough forms. Too much water or overworking develops gluten, making the crust tough. Adding water slowly lets you stop once the dough just holds together.
“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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