Tuesday, January 11, 2011

Pie Dough Recipe

This recipe is for a double crust 9"  pie or a single crust with a lattice.  Cut the recipe in half to make a one crust 9" pie.  This is a basic recipe and can be adjusted to your needs however you see fit.

Dough Recipe:
2 Cups Flour, all purpose
1 tsp Salt
2/3 Cup Lard or Shortening
2 TBS Butter, chilled
4 TBS Water

Sift together the flour and salt.  Take half of the lard and blend into the dry mixture until it is well mixed.  Cut the remaining lard into the dough lightly sprinkling the water as you blend.  More water may be added if necessary (be careful to not add too much at a time).  When the dough can be made into a ball it is ready.

If you have time, set the dough in a bowl, cover and place in the refrigerator for twelve hours.  Pull out and allow to warm to room temperature prior to rolling.

Cut the ball in half and roll out the dough in your favorite method to 1/8" thickness.

You are now ready to fill and bake your favorite pie.

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