The Pioneer Woman Tasty Kitchen
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Perfect Pie Crust

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Prep:

Cook:

Level: Intermediate

System:

16

Description

This crust is simple, yet tender, flaky and delicious. It works for sweet or savory pie fillings. Makes 2 single or 1 double pie crust.

Ingredients

  • ⅔ cups Cold Lard
  • 2 cups Sifted All-Purpose Flour
  • ½ teaspoons Salt
  • 4 Tablespoons Cold Milk

Preparation

Measure lard and place in the freezer. Sift flour onto a piece of parchment or wax paper. Re-measure flour and sift again with salt into a mixing bowl. Using a pastry cutter, cut cold lard into the flour mixture until the dough resembles small peas. Do not overwork. Add 2 tablespoons milk and work into the dough using a fork. Add one or two more tablespoons of milk, working with a fork until the dough pulls together into a nice ball. Divide into two equal pieces and lightly work into disks. Wrap disks individually in plastic wrap and refrigerate for 1/2 hour or up to one day. On a floured work surface, roll out into a 12-inch disk about 1/8 inch thick and place into a pie plate.

Fill and bake according to your pie recipe. If a recipe calls for a pre-baked pie crust, pierce evenly around the crust with a fork and bake in a 400ºF oven for about 15 minutes or until golden brown. Makes one double crust or 2 single crusts.

One Comment

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Avatar of Dallas

Dallas on 8.17.2011

Is there supposed to be a large amount of flour left out after sifting the 1st time and remeasuring? I’ve never re-measured before, and I ended up with only 1/2-2/3 of the flour…which I think maybe was my problem…when I went to roll out the crust it kept pulling apart, I finally gave up with a pieced together top that doesn’t look pretty, but hopefully tastes good once it is out of the over. I was just wondering if the cups were supposed to be measured by weight instead of mass to keep the same amount of flour, or if it just uses less light flour?

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