Pie Crust
Ingredients
Directions
In a bowl, mix the melted lard, water, and salt until combined.
Knead the mixture until it forms a firm dough.
Roll out the dough to fit your pie dishes.
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
- Provides fat that keeps the crust tender and flaky by coating flour particles and limiting gluten formation.
- Water
- Hydrates the mixture so it binds into a dough that can be kneaded and rolled.
The step that matters
Knead the mixture until it forms a firm dough. Kneading builds gluten, which gives the dough structure to hold its shape when rolled. Stopping once the dough is firm and cohesive helps avoid overworking it, which can make the crust tough.
“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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