Title: ALL-AMERICAN PIE PASTRY
Categories: Pies
Yield: 1 servings
1 1/4 c All-purpose flour
1/2 ts Salt
1/3 c Frozen lard or shortening
- cut into bits
3 tb Ice water
To ensure a tender crust, this recipe should not be
doubled. Thoroughly freezing the lard or shortening
will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food
processor and pulse 2-3 times. Scatter the lard or
shortening over the flour mixture. Sprinkle with the
water and process about 5 seconds or until dough just
begins to form. Shape into a ball, then flatten it
slightly. Dust lightly with flour and place in the
center of a 2-gallon-size plastic storage bag. It may
be refrigerated at this point up to 40 minutes. With
the storage bag open and the dough circle centered in
the bag, roll the dough into a circle that almost
touches the edges of the bag. Cut and discard the top
sheet of the plastic bag so that the dough is lying on
the bottom sheet. Flip onto the pie plate; peel the
plastic off and discard. Cut the pastry so it hangs
about an inch over the rim. Lightly press the
overhanging pastry under (between the pastry and the
pie tin). Pinch or crease the edges of the pastry in a
zigzag or fluted pattern. This is not only decorative,
it also acts as a wall to keep the filling in. Yield:
1 single-crust 8- to 10-inch pie shell.
