Wreath Makers is proud to bring you this Lard Pie Crust Tutorial
Pie Crust Ingredients:
1 C Lard
3 C Flour
1 t Salt
1/8 C Milk (approx)
In a medium Mixing Bowl Combine the flour and salt.
Cut in the lard using your hands or a Pastry Blender.
NOTE: The recipe above will make 4 cups of pie crust mix.
For a 1 crust pie, measure out 1 cup of mix with a measuring cup.
For a pie with a top and a bottom crust, use 2 cups of mix.
Remaining pie crust mix can be stored in a refrigerator safe storage container in the refrigerator for several weeks.
When using refrigerated pie crust mix, be sure to leave set out until it is room temperature before mixing.
Making Pie Crust Dough
Using a 1 Tablespoon measuring spoon, begin adding milk until the pie crust dough begins to form a ball and most of the particles stick together.
Shape the dough into a nicely rounded ball. The better the ball, the nicer the dough will roll out.
When you first start pressing the ball out before you begin rolling, use your hands to press the edges. This will make rolling easier and you will have less waste due to jagged edges.
Lard Pie Crust is a wonderfully flaky crust that reminds me of the days of eating my Aunt France’s pies at every family occasion. Pies were her specialty and she graciously taught me as a young girl to make her fabulous pie crusts. Now I pass on to you her very simple recipe and hope that you give yourself the time that you need to perfect the crust to your liking. Making Pie Crust is not so much in the recipe as it is in the technique.
Pie Crust Making Tips
Use Lard for a tender flaky pie crust
When adding the liquid, be careful not to add to much as to make the pie crust dough sticky or too little as to make it dry.
Don’t overwork the pie crust dough. When forming your ball, it is only necessary to kneed the pie crust dough a couple of times, and unless you have your dough a bit sticky, don’t kneed any flour into it.
Roll your pie crust dough out thin with a Rolling Pin .
When rolling, start at the center of the pie crust dough and roll out to the edges, lifting before you roll over the edge. Be sure to press lightly and do not drag your roller.
Tip # 6
To place your pie crust into the Pie Pan , fold the dough in half on itself and then in half again. This makes it easier to pick up without tearing.
Place your completed pie crust in the freezer for about 5 minutes before placing it in the oven.
For a pie that is baked with the filling inside, most of the time it requires a longer baking time. Because of this, the edges of the pie crust could cook faster than the rest of the pie. To eliminate the risk of burning the outside edges of your pie crust, place a Pie Crust Shield, that you can purchase for this purpose, around the edge of the pie crust. A 2′ wide ring of aluminum foil can also be used for this if a shield is not available. Remove the ring approximately 15 minutes before the end of the baking time.
For a great pie, may I suggest my Grandmas Peanut Butter Pie recipe.