Ingredients
- 3 1/4 cups flour
- 1 teaspoon salt
- 1 1/2 cups cold lard or solid vegetable shortening
- 4 to 5 tablespoons ice water
Directions
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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By littleoddme
on March 14, 2012
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Oh dear, what a nightmare to prep! I followed the recipe so carefully, refrigerated for over an hour because I know how important it is. I hardly had to use any water the cold vegetable shortening I used so saturated the flour. I even cooled my counter top and rolling pin. However, when I tried to roll the dough out, it just cracked terribly around the edges. I had four batches of dough (balled and refrigerated separately for four small pie crusts and I tried various things with each - pinching the edges together, more or less flour on the counter, refrigerating longer (with the last ball. I only got one to stick together enough to even get off of the counter in enough of a piece to cover half my pie. The rest I've stuck together like a crazy quilt of pie crust.
It crumbled just as much when I went to cut it just now. Sigh. My girlfriend loved how it tasted though, so I guess that's a good thing. I just went ahead and mixed my crust into the pie filling. Never again.
By davereed
on February 13, 2011
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I don't know who gave this recipe a favorable review -they obviously didn't try it. The quantities are WRONG. 3 1/4 cups of flour and 1 1/2 cups of lard makes thick grease, not dough.
**edit**
OK I'll confess, I didn't follow the instructions carefully (I usually don't and that's why I can't bake. When Emeril says to freeze it for so many minutes do that. When he says put it back in the freezer for 30 minutes do that too, and use a timer. Think about how you have to handle store-bought dough, it's the same when it's warm. You have to follow all the instructions carefully (and then some.
By lorenzens_12034282
brookline sta, 65
on July 03, 2010
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how can the reviews be such polar opposites???
Read all 12 reviews