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Perfect Pie Crust and a Fresh Cherry Pie
Serve with either vanilla ice cream or this Amaretto Whipped Cream from Jessica at How Sweet Eats. Divine!
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 Tbsp cold butter (1/2 cup), cut into 1/2-inch cubes
- 8 Tbsp cold lard, (1/2 cup) separated into several chunks
- 6-8 Tbsp ice water
To Make the Pie Crust:
- Mix flour and salt in food processor fitted with metal blade.
- Cut in butter cubes with five 1-second pulses. Add cold lard and continue cutting in until flour resembles coarse cornmeal with butter bits no bigger than small peas, about 4 additional 1-second pulses. Turn mixture out into a medium-sized bowl.
- Use your fingers to quickly sift through the mixture and if you find any really large chunks, just massage with some flour with your fingers to break it up.
- Sprinkle 3 Tbsp of ice water over mixture. With a fork, fluff to mix thoroughly. Squeeze a handful of dough — if it doesn’t stick together, add two more tablespoons of water and repeat. Continue adding 1 tablespoon at a time until a quick squeeze of the dough shows it is sticking togeether.
- Divide dough into two and then flatten into 6-inch discs. Refrigerate for 30 minutes before rolling. I had better success using a pastry cloth than trying to roll it on my granite top but in either case, make sure you sprinkle counter/cloth with flour and flour your rolling pin.
- Remove your dough from the fridge. Roll one piece into a circle large enough to fill a 9-10" pie place and fit gently into plate. DO NOT stretch your dough! Use 2nd disk for another pie, for lattice, or refrigerate or freeze for future use.
- Finish your pie in accordance with instructions for either blind baking or baking with a filling.
One of the MOST important aspects of making a successful pie is keeping everything cold so that the fat in your crust is solid when baking starts and they can do their magic in the oven; that's a big part of creating a flaky crust.
I freeze my processor bowl and blade and put the mixing bowl in the fridge. When it's time to test the dough after mixing with ICE water...make it quick; same when you pat it into those disks.