Pie Pastry

Name: Pie Pastry
Yield: Yields one 10-inch (25 cm) pie crust or a larger, thin tart shell
Cuisine: United States
Ingredients: 1½ teaspoons sugar; ½ teaspoon salt; 3 to 5 tablespoons cold water; 2 tablespoons (30 g) butter; 3 tablespoons (45 g) butter; Flour for rolling out dough; 1 teaspoon sugar; 1 cup (122 g) flour; 3 tablespoons (45 g) lard; 2 to 3 tablespoons cold water; 2 tablespoons (30 g) lard; 1½ cups (183 g) flour; ¾ teaspoon salt

Preparation info

Yields
one
10 inch ( 25 cm ) pie crust or a larger, thin tart shell

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Ingredients

For 8 ounces (225 g) of Dough

1 cup (122 g) flour
½ teaspoon salt

Americas
United States
Dessert
Pastry
Pie

Method

Sift the flour, salt, and sugar together into a mixing bowl. Cut the butter and lard into ½-inch (1¼ cm) squares. Add to the flour and refrigerate for 15 minutes. Remove from the refrigerator and incorpora