I have been working on this recipe for close to a year, tweaking it in different ways and believe I have created the ultimate pastry crust. Debates always emerge over what type of fat to use: shortening, lard, butter, or some combination of the three. My crust is mostly lard with a little butter added for flavoring.
My choice of lard reflects the fact that of the three it has the highest melting level, i.e it remains solid at a higher temperature than either shortening or butter. This is important because of the role fat plays in producing a flaky crust. Wheat flour contains gluten, which likes to absorb water and other liquids. When coated with fat, the gluten has a more difficult time absorbing the liquids. This is good, because liquid soaked gluten yields a dense heavy and unsatisfying crust.
I also use lard because now I can by five pound buckets of the stuff and taunt my non-baking friends with stories of the “tub of lard” I keep in my refrigerator.
Any good pie crust needs a bit of salt and baking powder to provide just a bit of leavening and flavor. I also add some brown sugar for a touch of caramely sweetness as well.
The Pie Dude’s Pastry Crust Recipe
For two crusts for a 9 inch pie
3 C white flour
1/8 t salt
1/4 t baking powder
1/2 t light brown sugar
2/3 C lard
2 T unsalted butter
ice cold water as needed
Combine the dry ingredients in a large mixing bowl, using a pastry blender to incorporate the salt, baking powder and brown sugar into the flour. Add the lard, 1/3 C at a time, using the pastry blender to cut the fat into the flour. Do not over blend the fat. The goal should be to produce a coarse meal by the time all of the fat is included. After the lard is blended, cut the butter into 1/2 inch square pieces, then use the pastry blender to incorporate the butter into the crust mix.
Add about 3 T of ice water and begin turning the mix with a fork. As you do so the mix will begin to form large clumps of pie dough. Add more ice water only if needed to make the mix stick together loosely. Next form the dough into a ball with your hands. It should be relatively dry and not very sticky to the touch. Divide the dough in half, forming a 5 inch round disk with each and wrapping it in plastic. Put the dough in the refrigerator for an hour or so to chill before using.
To roll out the pie dough, I use a 14 inch round zippered plastic pie crust maker. It’s a very convenient tool. Others use silicone pastry mats, or you can use two sheets of waxed paper. Be sure to spread some flour on your surface in order to prevent sticking.
Use your rolling pin to roll the dough into a 12 inch round crust (14 inches for a deep dish). Roll from the middle outward in all directions to achieve as round a crust as you can.
Then carefully place the crust into the dish. Don’t worry too much about what the crust looks like. It’s going to be covered with filling. Fold the crust hanging over the edge of the plate back up over the top to make a thicker edge. If you are making a single crust pie, shape the edge evenly. Repeat this process after adding your filling if you are making a double crust pie. For a double crust pie, be sure to cut some thin slits in your top crust to allow steam to escape during baking.
Note: Some pies require pre-baking, or blind baking, your crust before adding the filling. Follow your recipe directions if it calls for this.
Tip: If you are likely to be baking a lot of pies, you can triple this recipe and keep the extra dry mix in a sealable plastic container. Add the ice water only when ready to make the crust. Store the dry mix in a cool dark place.
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