I’m taking part in Foodie Friday!
This is by far, my favourite pie crust. The method is unique, but it’s a good thing, it makes it waaaay easier!
You start by beating together the lard and butter. Oh yes, I love animal fats. I would rather use naturally occuring fats and oils than heavily processed ones such as shortening and margarine. You with me?
Next, you mix in the flour and salt. I used fresh ground soft white wheat from my Nutrimill. Mix it in well too! Then form a well in the center for the water, and stir the water in well. It’s going to be sticky. You can use it right away, or put it in a bag in the fridge for upto 10 days. I used half right away.
It will make one double crust, or two single crust pies.
I made a lemon meraingue pie! At 10 pm! What was I thinking!
Cute plate though, eh?
Amy Hargrave’s Pie Crust
1 cup lard
1/4 c butter
3 cups fresh ground soft white wheat (or whole wheat pastry flour, white whole wheat, or half and half white and whole wheat flour. Or All white! But I like whole wheat…)
1/2 tsp salt
1/2 c COLD water
Beat together soft lard and butter with a wooden spoon or spatula. Mix in salt. Then gradually add flour. Then mix water in until well mixed. Divide in half and put in plastic bag, flattened to 2 inches and into the fridge for up to 10 days. Or use right away. A little harder to use right away as it is sticky and you won’t roll it out, but press it into the pan. Bake at 400F for 12-15 minutes, then use according to your pie filling recipe.