All-American Pie Pastry
Submitted by gmboyes
Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.
YIELD
8 servingsPREP
30 minCOOK
0 minREADY
1 hrsThe secret to the flakiest pie crust? Thoroughly freezing your fat before you start.
This streamlined recipe uses a food processor to cut frozen lard or shortening into flour in seconds, then employs a genius trick: rolling the dough inside a plastic storage bag. No floury mess on the counter, no sticking to the rolling pin, and you can flip the whole thing directly into your pie plate.
The result is a tender, flaky crust that’s buttery-tasting (if using lard) and incredibly easy to work with, even for beginners.
Kitchen Tips
- Freeze the fat: This isn’t optional. Thoroughly frozen lard or shortening creates steam pockets as it melts in the oven, producing maximum flakiness.
- Don’t double: The recipe specifically warns against doubling to ensure tenderness. Make two separate batches if you need a double crust.
- Chill before rolling: Refrigerating the dough for up to 40 minutes makes it easier to roll and prevents shrinking during baking.
- Rolling bag method: Use a 2-gallon storage bag. Roll the dough almost to the edges, cut away the top layer, then flip onto your pie plate for mess-free transfer.
Ingredients
Directions
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 to 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, 1 single-crust 8- to 10-inch pie shell.
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