Basic Savory Pie Crust

Title:
Basic Savory Pie Crust

Yield:
1 Servings

Categories:
:
pies,
Pastry,
Pastries




Ingredients:





 3 1/4 c  Flour


     1 ts Salt


 1 1/2 c  Cold lard or solid vegetable


          -shortening


     4 tb Ice water -; (4 to 5 tbsps)






 Combine the flour and salt in a bowl. Add the lard and work it in with your


 hands until the mixture resembles coarse crumbs. Add the water, 1


 tablespoon at a time, working it in with your hands. Add only as much as


 you need to make a smooth ball of dough. Wrap it in plastic wrap and


 refrigerate for at least 30 minutes. Remove the dough from the refrigerator


 and place it on a lightly floured surface. For 2 crusts, cut the dough in


 two and put the second half back in the refrigerator. For each crust, roll


 the dough out on the floured surface into a circle about 12 inches in


 diameter and 1/8-inch thick. Gently fold the circle of dough in half and


 then in half again so that you can lift it without tearing it, and unfold


 into a 9-inch pie pan. Fill and proceed as directed in the recipe. This


 recipe yields two 9-inch pie crusts.


 


 Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -


 (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site


 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com


 


 03-22-1997


 


 Recipe by: : Emeril Lagasse


 


 Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 22, 1998