Pie Crust Below are instructions for delicious, old fashioned, pie
crust. Important pie crust tips are:
use lard, handle crust as little as
possible
, use small amt of sugar to bring out the flavor, cut and cut and
cut using knife (table knife) or pastry blender
, use very cold water and
as little water as you can get by with.
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Old Fashioned Cookies
Family and vintage recipes
 
Pie Crust
The best pie crust is made with lard. The proportion is 3 c flour : 1 c lard. If you opt
for Crisco or vegetable shortening, use the proportion of 2-2 1/4 c flour: 1 c
shortening.

For two crusts use 3 scant c flour, 1 c lard, 1 t salt, 1 t sugar, 3-6 T very cold water
(ice water)

The less you handle the crust the better and more flaky the outcome. Combine dry
ingredients in bowl and add lard. Use dinner knife or pastry blender and cut lard
into flour mixture until mixture resembles coarse meal.

Some use a food processor for this step. Pulse 6-8 times.

Add ice water 1 Tbsp at a time, cutting (or pulsing) until mixture just begins to
clump together. If you pinch some of the crumbly dough and it holds together, it's
ready. If the dough doesn't hold together, add a little more water and cut or pulse
again.

Remove dough. Shape into 2 thick discs. Use knife to shape discs and handle as
little as possible.  Sprinkle a little flour around the discs.  

Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8
of an inch thick. Check if the dough is sticking to the surface below. If necessary,
add a few sprinkles of flour under the dough.  Fold in half and half again into 1/4
circle wedge shape. Carefully place onto a 9-inch pie plate and unfold. Gently
press the pie dough down so that it lines the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of
the pie dish.

Roll out second disk of dough, as before. Gently place onto the top of the filling in
the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough
with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of
dough over and under the edge of the bottom piece of dough, pressing together.
Flute edges using thumb and forefinger or press with a fork.

Brush top crust with milk and sprinkle with sugar. Score the top of the pie with
four 2-inch long cuts, so that steam from the cooking pie can escape.

A nice touch, rather than scoring top crust, cut one hole (about 1 inch) using very
small cookie cutter. Do this after crust is rolled out and before you transfer it to
the top of the pie.