Pie crust is something I have been wanting to make, but I have been really intimidated by it. For a recipe -- and advice -- I called my Aunt Linda who is the pie baker of the family. I have never known anyone else to bring a pie to a family event, it's always Aunt Linda and her pies are delicious. As a wedding shower gift, she bought me a pie making bowl, a pastry blender (I didn't even know what this was) and a box of Tenderflake, so I was all prepared (10 months later) to start baking pie crust.
Pie crust is surprisingly easy to make and it's possible it's one of the most rewarding things I have ever made. It was delicious and flakey and it made my home smell amazing. I think this year is going to be the Summer of the Pie!
- 5 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 pound of lard
- 2 eggs slightly beaten
- 1 1/2 tbsp vinegar
- cold water
In a large bowl, mix flour, baking powder and salt together.
Add lard and use pastry cutter or two knives to blend into mixture. You want it to be the consistency of oatmeal.
In a measuring cup, break two eggs and beat slightly, add vinegar, and add cold water to make volume 1 cup. Stir.
Make a well in the flour mixture and mix in liquid to help ingredients stick together.
Lightly flour a flat surface and turn dough out onto surface. Form into a ball.
Divide into five equal sized pieces. Each piece is enough for one pie shell. If you want a top on the pie (a double crust pie), you'll need two of these pieces.
At this point, you can wrap them well in saran wrap and a freezer bag and freeze individually.
To use, take one piece on a lightly floured surface, and flatten slightly with your hand. Lightly flour your rolling pin and, always starting from the middle, roll north, south, east, west, until flat and large enough to cover an 9" pie plate. (If your plate is larger, you may need more dough).
Drape crust onto rolling pin and roll into pie plate. Pat down so it's in the pan and cut off the excess dough around the ages.
For a top crust, repeat process. Before putting on top of pie, wet edges of bottom layer with water to help top adhere. Use your fore finger and thumb to press edges together.