There really is no secret in this recipe to all the old-timers who have made pie crusts forever, but I know I needed this information about 15 years ago.
I had tried to make pie crusts, and they always turned out to be a mess. I mentioned to a sous-chef friend of mine that I always failed with making pie crusts.
He told me four “secrets” for making pie crusts:
- Use lard. Go to a Mexican grocery store (many grocery stores will carry it too) and pick up a pound of lard.
- Don’t mess with it. Cut the lard in; it’s okay to leave chunks of lard still in the flour mixture.
- Follow the directions and use ice water. You want the pie crust to be cold when you mix it up and roll it out.
- Try to roll it out only once. Again, the less you mess with it, the better.
I just use the standard recipe that is on the box of the lard that I bought.
The recipe is for 2 pie crusts. It is easy to cut the recipe in half to make only one pie crust, but you can also make 2 pie crusts and freeze one baked or unbaked for later. Of course, if you are making a two-crust pie, then this recipe is perfect. I also use this recipe when I am making my freezer Ham ‘n Cheese Quiche recipe.
What’s your favorite pie crust recipe?
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