Pie crust

Pie crust

By
From
Deep South
Makes
two 23 cm pies
Photographer
Andy Sewell

A good crust can play an important supporting role to the filling in a pie (see Pecan Pie). This short crust can be used universally in sweet and savoury recipes. The key to any great crust is to roll it out to the ideal thickness for the recipe you are following. To get the perfect crumb, it’s important to make sure that the fats are freezer cold.

Ingredients

Quantity Ingredient
85g unsalted butter
150g lard
425g plain flour
7g salt
120ml cold water

Method

  1. An hour before making the crust, cut the butter and lard into cubes and put them on a tray in the freezer to harden
  2. Sift the flour and salt into a bowl, add the lard and butter and cut them in with a pastry cutter until the mixture resembles fine breadcrumbs. Gradually stir in enough water for the dough to come together. Wrap tightly in cling film and chill for at least 30 minutes.
Tags:
American
Southern cooking
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