I’m a, self admitted, pie crust snob. I believe the bottom crust should be as golden and flaky, as the top crust. Just like the photo above. This is a pie crust that tastes as good as the filling.
The crust should balance the filling. In the chocolate pie, it breaks the sweetness, and adds texture. That balance keeps you longing for more. I think the problem most people have, when baking pie shells; is they simply don’t bake them long enough. Go for golden brown, and always pre-bake the bottom crust.
ALL LARD PIE CRUST
SINGLE CRUST:
2 Cups flour
1/2 Teaspoon salt
1 Tablespoon sugar
1 Tablespoon butter flakes
3/4 Cup lard - or - Crisco shortening
up to 7 Tablespoons ice water
1 Egg, scrambled, for wash
DOUBLE CRUST:
3 Cups flour
3/4 Teaspoon salt
1 1/2 Tablespoons sugar
1 1/2 Tablespoon butter flakes
1 Cup lard - or - Crisco shortening
up to 11 Tablespoons ice water
1 Egg, scrambled, for wash
DIRECTIONS:
In a large mixing bowl, or food processor, combine flour, salt, sugar and butter flakes. Cut in lard, until it is incorporated into the flour, and becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Divide dough, if making a double crust. Press dough into a large disc; then wrap with plastic wrap. Refrigerate for half an hour. Roll dough between two sheets of plastic wrap. Place into a pie pan, pressing to remove air bubbles. Trim excess dough and crimp dough onto the rim of the pie pan. Dock the dough, using a fork. Place a sheet of foil over dough, covering completely. Weigh, the dough, with pie weights or dried beans. Bake at 375 degrees, for 1 hour; until dough is puffy. Remove foil and pie weights. Dock again. Brush with egg wash. Continue baking, 5 to 10 minutes; until crust is golden brown. Pre-baked crust can be used for any type pie: cream, custard, quiche and is ideal for double crusted fruit pies.
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