Probably should have left the pie shield on a few minutes longer, but oh well! I imagine my pie recipients won’t complain too much.
Perfect Pie Crust (double crust)
- 2 c. all purpose flour
- 1 t. salt
- 2/3 cup LARD (Yes! Lard! Don’t be fooled by imitations!)
- 5-7 T. cold water
Sift together flour and salt. Cut in lard using a pastry blender. Working in small sections, pour in cold water one tablespoon at at time, combining water and flour with a fork as you go. Add enough water to create a malleable dough. Divide in half and roll out into desired size.
Once the crusts are fitted together, I give the pie an egg wash and generous sprinkle of sugar.