The word is "lard." The only way to make a good home-made pie crust is to use lard. It's a prerequisite, but not a guarantee. Pie crusts can still be tricky. But you have to learn to make them, because you can't buy a pie crust made with lard. This receipe makes a double crust.
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup lard
- 4-5 tablespoons cold water
We always have trouble making pie crusts on muggy, humid days, so if you do, too, don't worry about it.
- Sift flour and salt into a bowl.
- Cut in lard, to make a crummy mix.
- Add, a little bit at a time, the cold water, stirring it in, and adding until the dough follows the fork around the bowl. (That's what they always say, but I've never been sure what it means.)
- Divide the mass into two portions and roll out your two crusts.
Here's a variation for topping pies--a crumb crust. Cut all ingredients together in a bowl until you have a crummy mix. You can just pile and spread this mix atop the fruit filling in place of a top crust.
- 1 cup flour
- 1 cup sugar
- 1/3 cup lard
- 1/3 cup butter