Pie Dough Recipe - Cooking Index
Pie Dough Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Lard |
| 2 1/2 tablespoons | 37ml | Unsalted butter |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 118ml | Iced water - (abt 1/2 cup) |
In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.
This recipe yields two 9- or 10-inch pie crusts.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6127 broadcast 09-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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