November 14, 2013

Sylvia's Perfect Pie Crust

Someone named Sylvia sent Ree (The Pioneer Woman) her recipe for pie crust. I tweaked this version, using lard, and was quite pleased with the results. Pleased enough to post it here, so I can use it for future pies.

Sylvia's Perfect Pie Crust
1 1/2 cups lard (keep in refrigerator prior to use)
3 cups flour
1 egg
5 Tbsp. cold water
1 Tbsp. white vinegar
1 tsp. salt

In a large bowl, combine lard and flour using a pastry cutter until it resembles a coarse meal. In a small bowl, beat the egg. Pour beaten egg into flour mixture. Add water, vinegar and salt. Stir together using a fork until all ingredients are combined.

Separate dough into thirds. Place each ball of dough into a ziploc bag. Using a rolling pin, slightly flatten each ball of dough to about 1/2-inch thick to make rolling easier later. Seal the bags, and place them in the freezer until you need to use them (or at least 15 to 20 minutes to chill).

When you are ready to use the dough, remove it from the freezer and allow to thaw for 15 minutes (if it is completely frozen). On a floured surface, roll out the dough starting at the center and working your way out. Rotate the dough frequently as you roll it to make sure it isn't sticking to the work surface. Roll dough until it is about 1/2-inch larger than the diameter of your pie plate.

Carefully roll the dough onto your rolling pin to transfer to your pie plate. Press gently into the plate, and fold under the edges. Crimp either with a fork or your fingers. Bake as directed for the pie recipe.

Note: This makes 3 crusts, which is wonderful to have a spare crust or two in the freezer (or to bake two pies at once).

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