Prep 1 hr
Cook 15 mins
(for a 2-crust pie)
- 2 1⁄2 cups sifted flour
- 1 teaspoon salt
- 6 ounces lard
- 6 tablespoons ice water
- First sift the flour onto a piece of paper.
- Then measure 2 1/2 cups sifted flour into a bowl. Add the salt to the flour and stir well.
- Cut the lard into small pieces, and as you cut, let them drop into the bowl.
- Mix the lard into the flour with 2 knives or a pastry mixer until evenly distributed in very small bits.
- This will seem very dry, but after all the water has been stirred in, press the dough together with your hands into a ball.
- Wrap in waxed paper and chill while preparing your filling.
- Roll out the pastry on a sheet of waxed paper lightly dusted with flour.
- There are several gadgets available to help shape the pastry. I use a round wire circle, and I place half my dough in the center of it and roll out quickly in each direction to fill out the circle.
- The bottom crust should be slightly larger than the top crust and should fit in the pan loosely. Trim off the edges, leaving about 1/2 inch to come up over the edge of the top crust.
- Brush the inside of the bottom crust with egg white.
- Fill carefully.
- Roll out the top crust and fit it over the filling.
- Fold up the edge of the lower crust and seal all around by pressing with your fingers.
- Prick the top crust in several places.
- Brush with beaten egg yolk or milk and bake in a very hot oven (450°F) for 15 minutes, then reduce heat to 350° to finish baking, the time depending upon the filling.