Basic Savory Pie Crust

Two 9-inch pie crusts

Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe.

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    This crust has a lot of fat in it which makes it very tasty, but rich. Perfect for a chicken pot pie but can be used sparingly - perhaps just on the top of the pie. The dough was not easy to work with - falling apart easily - but that's OK because when it comes to a savory pie, looks are not that important. This will be my "go to" recipe for pot pies!
    My husband loves this pie crust with Emeril's chicken pot pie. I make a bunch of pot pies (using turkey meat) with leftover turkey from Thanksgiving every year and use this recipe for the crusts. 
    I agree with others that it is difficult dough to work; I am lucky to get it on the pot pie without cracking. This year I think I let it sit longer and I was able to work it better, but it's still never a beautiful crust. My family is more in the "if it tastes good, we're happy" camp, so looks aren't critical. 
    I don't know that it would be good with a sweet pie, but it is good with the pot pie. 
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