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Traditional Pie Crust
This is the traditional pie crust. To ensure a flakey crust (considered desirable), you need to use lard and you need to keep the lard from melting. It's best to use a cold stone rolling pin and surface, and to generally keep everything in the refrigerator until used.
Ingredients
ScaleNo serving count in the source — scale by factor
- flour450 g
- salt
- lard, cut into pieces110 g
- water or milk
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine the flour and salt.
Add the lard, and cut it into the dry mixture.
Gently mix in just enough water to make a stiff dough.
Roll out the dough in a cool place, and use in your recipe.
Region evidence: no stated origin (basic dish)
