Instructions:
Use this old-fashioned classic pastry for any of the pies in this chapter. If you need only a single pie crust, make this double batch anyway and freeze the remainder sealed in a Ziploc bag.
- 11⁄2 cups all-purpose flour;
- 4 tablespoons lard, chilled;
- 2 tablespoons butter, chilled;
- 1⁄8 teaspoon salt;
- 3 tablespoons ice water.
- In the large bowl of an electric mixer or in the work bowl of a food processor with the steel blade in place, combine the flour, lard, butter, and salt. Process on /off with processor, or blend just until shortening is in pieces about the size of peas. Sprinkle ice water over mixture and toss to blend. Press together to make a ball. Knead dough once or twice to blend.
- For a double-crust pie, on a lightly floured board, roll out half the crust to fit the pie pan. Fit crust into pan. Add filling. Roll out the second half of the crust and place over filling. Moisten with water the top edge of the bottom crust. Trim both the top and bottom to within 1⁄2 inch of the edge of the pan. Fold both top and bottom crusts under and crimp edges with fingers or with a fork.
- For two single-crust pie shells, divide the dough into two balls. On a lightly floured board, roll out each ball to fit a 9-inch pie pan. Place in pan and trim the excess pastry to within 1⁄2 inch of the rim of the pie. Fold under and crimp edges with fingers or with a fork.
- For a prebaked pie shell, preheat oven to 400 F. Line a pie pan or tart shell with enough pastry for 1 crust. Cut a piece of foil large enough to line the inside of the pastry. Press the foil down firmly inside the pie shell, and fill the foil with uncooked beans or uncooked rice. Bake 15 to 20 minutes, until the edge of the crust is golden brown. Remove from the oven, cool, and remove weights and foil from the crust. (For a partially baked pie shell, bake 10 to 15 minutes, or until edges are just beginning to brown.)
MAKES PASTRY FOR 1 DOUBLE-CRUST PIE, OR 2 SINGLE-CRUST PIE SHELLS
