Pie Crust
Ingredients
Directions
In a bowl, mix the flour and salt. Add the lard and mix it in lightly.
Gradually add cold water until the dough holds together.
Knead the dough as little as possible to avoid toughness.
Roll out the dough on a marble surface for best results.
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 gluten network that gives the crust its structure.
- Lard
- Coats flour particles to shorten gluten strands, giving a tender, flaky texture.
The step that matters
Knead the dough as little as possible. Kneading develops gluten, and too much gluten makes the crust tough. Working the dough gently keeps the crust 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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