Side Pannel
Basic Easy Crust
Ingredients List
- 3 c All-purpose flour
- 1 ts Salt
- 1/2 c Margarine
- 1/2 c Crisco lard
- 1 Egg
- 1 tb White vinegar
- 3 -(up to)
- 4 tb Ice water
Directions
This is a very easy yet flaky piecrust. I use a pastry blender, for me an
absolute must. Some people get away with blending with a fork, but I rarely
have any luck doing this. In the old days lard was used instead of the
lighter shortenings that we have now. Lard does make a delicious crust, but
it is really hard on the old heart. I suggest the following:
In a medium-size bowl stir the flour and salt together. Cut in the
shortenings using a pastry blender. Keep working the flour and shortening
until the mixture is rather grainy, like coarse cornmeal. Mix the egg and
vinegar together and, using a wooden fork, stir the mixture into the flour.
Add enough ice water so that the dough barely holds together. Place on a
marble pastry board or a plastic countertop and knead for just a few turns,
enough so that the dough holds together and becomes rollable.
I roll my dough out on a piece of waxed paper. It is easy to handle that
way. If you have a marble rolling pin this will be easy. If you use a
wooden one be sure to dust a teaspoon of flour on it a couple of times when
you are rolling the dough.
NOTE: If you wish to use this recipe for a fruit or sweet pie simply stir
in 1 tablespoon of sugar along with the flour and salt. This recipe will
make enough dough for one 9-inch pie with two crusts, top and bottom.
absolute must. Some people get away with blending with a fork, but I rarely
have any luck doing this. In the old days lard was used instead of the
lighter shortenings that we have now. Lard does make a delicious crust, but
it is really hard on the old heart. I suggest the following:
In a medium-size bowl stir the flour and salt together. Cut in the
shortenings using a pastry blender. Keep working the flour and shortening
until the mixture is rather grainy, like coarse cornmeal. Mix the egg and
vinegar together and, using a wooden fork, stir the mixture into the flour.
Add enough ice water so that the dough barely holds together. Place on a
marble pastry board or a plastic countertop and knead for just a few turns,
enough so that the dough holds together and becomes rollable.
I roll my dough out on a piece of waxed paper. It is easy to handle that
way. If you have a marble rolling pin this will be easy. If you use a
wooden one be sure to dust a teaspoon of flour on it a couple of times when
you are rolling the dough.
NOTE: If you wish to use this recipe for a fruit or sweet pie simply stir
in 1 tablespoon of sugar along with the flour and salt. This recipe will
make enough dough for one 9-inch pie with two crusts, top and bottom.
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