Perfect Pie Crust
- 2/3 cups Cold Lard
- 2 cups Sifted All-Purpose Flour
- 1/2 teaspoons Salt
- 4 Tablespoons Cold Milk
- Measure lard and place in the freezer. Sift flour onto a piece of parchment or wax paper. Re-measure flour and sift again with salt into a mixing bowl. Using a pastry cutter, cut cold lard into the flour mixture until the dough resembles small peas. Do not overwork. Add 2 tablespoons milk and work into the dough using a fork. Add one or two more tablespoons of milk, working with a fork until the dough pulls together into a nice ball. Divide into two equal pieces and lightly work into disks. Wrap disks individually in plastic wrap and refrigerate for 1/2 hour or up to one day. On a floured work surface, roll out into a 12-inch disk about 1/8 inch thick and place into a pie plate.
- Fill and bake according to your pie recipe. If a recipe calls for a pre-baked pie crust, pierce evenly around the crust with a fork and bake in a 400u0b0F oven for about 15 minutes or until golden brown. Makes one double crust or 2 single crusts.
lard, flour, salt, milk
Taken from tastykitchen.com/recipes/desserts/perfect-pie-crust-4/ (may not work)