How to Make Flaky Pie Crust
- 1
The basis for flaky pie crust. Photo: Kaschua www.flickr.com
Gather the ingredients:
6 tbsp. chilled butter
1 tbsp. chilled lard
1 cup all-purpose flour, plus a little more for dusting the pastry mat
1/2 tsp. salt
1/4 cup ice water - 2). Put the pie pan in the freezer. Place butter and lard into the freezer until well-chilled, then cut it into small pieces. In the food processor, combine flour and salt and pulse three times. Add the butter pieces and pulse five times, then add the lard and pulse another five times. Remove food processor lid and give the top of the flour mixture a good spritz of water. Pulse five times then spritz again with water. Pulse several more times until you have firm but not overly moist dough.
- 3). Remove the dough from processor bowl and wrap it tightly in plastic wrap or place it into a resealable plastic bag. Form the dough into a disc and place it in the refrigerator for half an hour until well-chilled. Place the pastry mat in the refrigerator. Preheat the oven to 425 degrees.
- 4). Remove the plastic, dust the dough with flour and roll it into a circle on the chilled pastry mat. Place the dough loosely into the chilled pie pan. Pat the dough gently to fit it into the pan, then trim the edges with a knife or press the tines of a fork into the edges for a decorative touch. Poke holes in the bottom of the crust, then place a circle of parchment paper the same size as the dough on top of the crust. Add 32 oz. of dried beans or pie crust weights, pressing some into the edges. Bake for 10 minutes, then remove the parchment paper and beans and finish baking for another 10 minutes until golden brown.
- 5
Let the crust cool completely before adding your favorite pie filling. If using a meringue, be sure it firmly touches the crust before browning or it will shrink from the sides of the filling.
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