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Pie Crust Before Crimping
Pie Crust Before Crimping
    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
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.
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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