BostonSidewalks Recipe

Pie Crust Before Crimping

Ingredients

Note - You can mix the flour, lard, sugar and salt together and freeze it for later use, following Steps 1-3 under Instructions. When you want to use it, measure out 2 cups (300g) of the mix and add about 4-6 T of ice water until the dough just comes together.

360 g all purpose flour
200 g lard
1 t sugar
1 teaspoon salt
3 - 4 T (or more) ice water

Instructions

1. Whisk together the flour, sugar and salt in a mixing bowl.

2. Add the shortening to the bowl and mix lightly with your hands to coat all the shortening with the flour mix.

3. Add it all to a food processor and pulse about 12 times until the mixture is course and you can still see little pieces of shortening.

4. Drizzle the 3 T of ice water over the mixture and process just until clumps form. Do not let the ball come together. If the dough is too dry, add more water 1 teaspoon at a time until it is the desired consistency.

5. Form the dough into a ball and flatten it into a disc.

6. Wrap it in plastic wrap and refrigerate it for at least 30 minutes, preferably an hour or more.

7. Roll out the dough on a floured surface to a 12" round disc.

Summary

Place in your pie plate and proceed with your recipe.

If you need a top crust, double the recipe and form 2 dough balls prior to refrigeration.

Recipe Yield:	Serves 1
Prep Active:	20 Minutes
Prep Inactive:	1 Hour

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