Homemade Pie Crust
Homemade pie crust is truly so easy to make and is missing all the unnecessary added ingredients that you find in the store. It’s a great way to use your lard too! You can substitute most butter in most baking recipes with lard.
Pie Crust Recipe
WHAT DO YOU NEED?
1 1/4 cup flour
1 tbsp granulated sugar
1/2 tsp salt
10 tbsp cold butter cut into cubes (or lard)
3-4 tbsp ice cold water
DIRECTIONS:
1) Mix together flour, sugar and salt in a mixing bowl.
2) Add the cold butter (in tiny cubes) and press the flour mixture into the butter cubes with a fork, mixing spoon or pastry blender until there is larger clumps of butter. Don’t use your hands because you want to keep this cold (unlike bread dough)
3) Add the ice cold water 1 tbsp at a time. Add water then mix together and then add more as needed.
4) Put the dough mixture onto a clean surface with some flour on top to avoid sticking. Mix and fold the dough into itself a couple times but do NOT knead it like a bread dough.
5) Roll the dough out in the flour with a rolling pin until it is a thin long rectangle. (1/4 inch thick) Then take some parchment paper and lay it on top. Fold the pie crust into thirds on top of itself with the parchment paper laying in between so it doesn’t stick together.
6) Cool in the fridge for an hour or two. You can also wrap up and freeze pie crust and defrost whenever you are ready to use. When you are ready to use, bring it out and let it warm up a bit. Roll it out onto a floured surface with a rolling pin into a 13inch circle. Drape it over your rolling pin and then lay it over your pie baking dish. Add your filling and then you can either add another circle of pie crust on top and pinch the sides together with a fork or you can cut pie crust dough into squares/rectangles or other shapes and add on top. You can cut pie crust dough into long rectangles and criss cross on top to create a weaved pattern. Get creative with it.
7) Brush a whisked whole egg on top for a crispier crust on top. Bake at 350 for 30-35 mins.