| Pie or Quiche Crust | |||
| Makes (1) 9" pie crust bottom only, double it to add a top | |||
| Ingredients | |||
| 8 tbls | (1 stick) butter, 1/4" diced |
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| 4 tbls | lard | ||
| ________ | |||
| 9 oz | by weight, all-purpose flour | ||
| 1 tsp | optional, cinnamon or cardamom if your pie likes that direction | ||
| 1/2 tsp | salt | ||
| 1 tbls | sugar (leave this out if you’re make a savory crust like for quiche) | ||
| ________ | |||
| 7 tbls | cold water | ||
| Directions | |||
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The key is to keep everything cold so it doesn’t start melting together.
You don’t want that to happen until it reaches the oven. ● Dice up your butter and put it in a small bowl. Scoop out the tablespoons of lard and put it in a separate bowl. Put the bowls in the freezer for 15 minutes. ● In a food processor, add the flour and salt (and sugar if using it). Pulse 4 times to combine. A pulse should last about 1 second. ● Add the chilled butter and pulse 4 times. ● Add the chilled lard and pulse 4 times. Now you want to add the water slowly so don’t go dumping the whole portion in at once. You want just enough water to hold the dough together, no more. ● Add 2 tablespoons of the cold water and pulse 4 times. ● You will need the next 2 tablespoons. Add that and pulse 4 times. Open the lid and pinch some dough to check the consistency (being careful of the sharp blades). You want it to stick together on it’s own. ● Add the next 2 tablespoons and pulse, then pinch to check. When you open the processor’s lid, you will want to see the consistency change and start clumping together. Only then will you know it’s done. ● You may or may not need another tablespoon. Be careful not to add too much; this isn’t a batter. Pour the mixture into a gallon Ziploc freezer bag. If you’re making a pie top and bottom, divide the dough up into 2 bags; maybe a bit more in one since the bottom has to have enough to go up the sides of the pan. Squeeze the bag to get the dough to form a ball. Then press the ball into a large round disk about the size of the bag to make it easier to roll out later. Place the bag(s) in the refrigerator for at least 30 minutes to let the water absorb and the dough to chill. Remove the dough from the frig. If you have two bags, roll the larger one first. Dust a sheet of parchment paper with flour. Peel off the disk from the bag and place it the parchment. Dust the top of the dough lightly with flour. Cover the disk with another sheet of parchment. With your rolling pin, start rolling it from the center out, rotate the paper a quarter turn, and roll some more. I find I that holding the paper with my hip against the counter and rolling away from me works great to keep your work in place. When you’re at about 10" diameter, peel off one side of the paper. If needed to prevent sticking, lightly dust the top with a little more flour and replace the paper. Flip the disk over and do the same to the other side. Roll it out until you have about a 14" diameter circle. Don’t worry, it will have ragged edges. The dough has to big enough to sit in the pan and have enough left to go up the sides and make your pretty edge. When you have your dough large enough, remove the top piece of parchment paper. Place your pie pan upside down on top of the dough. Flip the dough and pan over, then peel the paper off the other side. Carefully press the dough into the bottom and sides of the pan working and rotating the pan. You don’t want any air pockets. Break off any excess around the rim leaving about 1" of dough for your decorative edge. Save the trimmings to repair any rips in the dough. Tuck that edge overlap between the dough and the pan and leave a little height for the crimp. Use your fingers to make the classic finger crimp (or Google any number of other edge treatments). Discard any leftover trimmings. If you’re making something with a wet filling like a custard pie or a quiche, blind bake the shell by itself to kind of waterproof it so it doesn’t end up too soggy. Preheat the oven to 400̊. Place a sheet of parchment over the dough in the pan and fill the shell with weights. I have a couple pounds of dried black beans that work great for this. It will keep the bottom from bubbling up and the sides from slumping down. Bake at 400̊ for 15 minutes. Carefully remove the hot parchment with the beans inside and set them in a large bowl to cool. Bake the empty shell for another 5 minutes to brown. Remove the pie pan from the oven and let it cool on the stove top for about 15 minutes before adding your filling. |
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