Pie Dough - Flaky

By LisaMK

This recipe is from Food & Wine. Nice recipe. Makes enough for one 9 1/2 inch deep dish, double-crust pie.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 1/2 sticks cold unsalted butter, cut into 1/2 inch dice
• 1/4 cup lard or shortening (2ozs.), frozen and cut into 1/2 inch cubes
• 1/2 cup ice water

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

In food processor, pulse flour and salt. Add butter and lard and pulse 5 or 6 times, until the size of peas.
Drizzle in ice water and pulse just until crumbs are moistened.
Press the dough into a ball.
Divide into 2 pieces, one slightly smaller than the other.
Flatten into disks and wrap in plastic and refrigerate until firm, at least 30 minutes.
Roll out the larger piece to a 13 inch round, about 1/8 inch thick. Line a deep-dish pie plate with this round. Brush the overhang with water and spoon in the filling.
Roll out the smaller piece of dough to a 12 inch round and lay over the filling; press the edges together.** Trim overhang to 1/2 inch, fold it under itself and finger crimp.
Lightly brush the top with water and sprinkle with sugar.
Cut a few slits for steam to escape.
Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours.
Cover the edge of the pie with foil or edge cover at beginning of the cooking process to prevent from darkening.
Let cool for 5 hours at room temp. before serving.

**To make lattice pie top: take top round and cut 1 inch wide strips, then weave on top of pie and seal as above.