Tinfoil Chef

Pies have been a basic staple for desserts for a long time, there’s also the several varieties of meat pies, pot pies and other recipes that require pie crust at some point.

*Note* With most cooking it’s ok to kind of approximate or ‘eyeball’ a lot of ingredient measurements and still have the finished product come out just fine. This is NOT true with baking. Because of the chemistry involved it’s necessary to be as accurate as you can be with ingredient measures. (hmm. I ought to write more about that sometime ‘eh?)

Measure 2 cups of sifted all purpose flour into bowl. Use a fork to mix in 1 teaspoon of salt. Then add two thirds cup of lard OR three fourths cup of shortening and mix it in coarsely.

Sprinkle in ice water one tablespoon at a time, mixing lightly with a fork just until all of the flour is dampened.

Press the dough together firmly into a ball. Use as directed in recipes. This recipe makes enough dough for two 9-inch crusts or a one double crust (top & bottom)

Technorati Tags: dessert, baking, crust, pie dough, pie crust, basic pie crust, dough, baking, pastry

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