Nana Hirl's Pie Crust
This recipe goes with Cranberry Apple Pie
Yield: Makes 1 double pie crust
- 4 cups all-purpose flour
- 2 cups cake flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 cup cold lard or vegetable shortening
- 1 cup (2 sticks) cold unsalted butter, cut into 1/4-inch pieces
- 2 teaspoons white vinegar
- 1 cup ice water (use only 12-14 tablespoons water)
- 1. Process both flours, sugar, and salt in a food processor until combined. Add lard and pulse until mixture resembles coarse cornmeal, 5 to 6 times. Add butter and pulse 5 to 6 times, until it's pea-size. Place in a bowl, cover with plastic wrap, and chill 1 to 2 hours.
- 2. Remove mixture from refrigerator. Gently toss mixture with a fork. Add the vinegar, then the water, a tablespoon at a time; mix just until dry ingredients are moistened and the dough comes together and forms a ball. Gently gather dough into 2 disks and wrap in plastic wrap. Chill 1 to 2 hours.
- 3. On a floured surface, using a floured rolling pin, roll 1 dough disk to 1/8-inch thickness (about 11 inches wide). Gently press dough into a 10-inch cast iron skillet, allowing excess pastry to hang over edges. (Do not stretch dough or it will shrink during baking.)
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