All-American Pie Pastry
Pies & Pastries
frozen lard or shortening,
cut into bits
To ensure a tender crust, this recipe should not be doubled. Thoroughly
freezing the lard or shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3
times. Scatter the lard or shortening over the flour mixture. Sprinkle
with the water and process about 5 seconds or until dough just begins to
form. Shape into a ball, then flatten it slightly. Dust lightly with flour
and place in the center of a 2-gallon-size plastic storage bag. It may be
refrigerated at this point up to 40 minutes. With the storage bag open and
the dough circle centered in the bag, roll the dough into a circle that
almost touches the edges of the bag. Cut and discard the top sheet of the
plastic bag so that the dough is lying on the bottom sheet. Flip onto the
pie plate; peel the plastic off and discard. Cut the pastry so it hangs
about an inch over the rim. Lightly press the overhanging pastry under
(between the pastry and the pie tin). Pinch or crease the edges of the
pastry in a zigzag or fluted pattern. This is not only decorative, it also
acts as a wall to keep the filling in.
Yield: 1 single-crust 8- to 10-inch pie shell.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK