Pie Crust for One Pie
one pieIngredients
Directions
Make the dough
In a bowl, mix the flour, salt, and baking powder.
Cut in the lard until the mixture resembles coarse crumbs.
Add water gradually, mixing until the dough holds together.
Shape
Roll out the dough on a floured surface to fit your pie dish.
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
- All-purpose flour
- Forms the structure that holds the crust together as it bakes.
- Lard
- Cut into the flour to create tender, flaky layers by coating the flour particles.
- Water
- Hydrates the flour so gluten forms and the dough holds together.
- Baking powder
- Releases gas for a small amount of lift, keeping the crust tender.
The step that matters
Adding the water. Add water gradually and stop once the dough holds together. Too much water develops gluten and makes the crust tough, while too little leaves it crumbly and hard to roll.
“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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