All-American Pie Pastry
Last but certainly not least, there is butter, my first choice of fat for all pies. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. … (For comparison, butter is usually about 80-85% fat, 15-20% water, whereas shortening is 100% fat.)
1 1/4 cup all-purpose flour
1/2 tsp salt
1/3 cup frozen lard or shortening cut into bits
3 tbl ice water
Procedures: To ensure a tender crust, this recipe should not be doubled. Thoroughly freezing the lard or shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or shortening over the flour mixture. Sprinkle with the water and process about 5 seconds or until dough just begins to form. Shape into a ball, then flatten it slightly. Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. It may be refrigerated at this point up to 40 minutes. With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag. Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet. Flip onto the pie plate; peel the plastic off and discard. Cut the pastry so it hangs about an inch over the rim. Lightly press the overhanging pastry under
(between the pastry and the pie tin). Pinch or crease the edges of the pastry in a zigzag or fluted pattern. This is not only decorative, it also acts as a wall to keep the filling in.
Yield: 1 single-crust 8- to 10-inch pie shell.
Keywords: All-American Pie Pastry