Recipe

Pie Pastry Recipe

	Mellian / All my dishes 7 months ago This is my other pie crust recipe. Alway use lard! Lard and butter make the best tasting and flakiest crust. Prep:20m Servings:0	Mellian
	pie crust

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Ingredients

4 cups all purpose flour

6 ounces (3/4 cup) butter, shortening or lard

6 ounces (3/4 cup) unsalted butter

1 egg

2 1/2 teaspoons sugar

1 3/8 teaspoon salt

1 tablespoon lemon juice

1/2 cup ice water

Directions

Place flour in a large mixing bowl. Cut in shortening and butter until mixture is crumbly - a not so even mixture of little and larger lumps of flour covered fat. Stir together egg, sugar, and salt, and lemon juice. Make a well in center of flour and fat. Stir in egg mixture and drizzle in most of ice water. Using a fork or fingers, toss mixture together to moisten flour. Stir to make a soft mass and pat into a dough. Add remaining (or additional) ice water as required to make sure dough sticks together.

Turn out onto a lightly floured work surface. Knead very briefly into a smooth dough. Divide in dough, wrap each section, and refrigerate at least one hour (can freeze extra portions).

Makes enough dough for 2 9in double pie crusts plus one 8-9 inch single crust pies

Mel's notes: I do all my crust in a food processor. Basically follow the recipe only adding the ingredients to the food processor and pulse a few times. You don't want to overwork the dough. After the addition of the ice water, pulse until the dough comes together into a ball.

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