- 2 cups flour (1 cup all purpose + 1 cup pastry) and a bit more for shaping and rolling
- 1 teaspoon salt
- 2/3 cup fat (1/3 lard + 1/3 butter)
Mix the dry ingredients. Then incorporate the fat into the flour mixture. I use a pastry cutter. You can use a fork or use your fingers to crumble the fat/flour into small pieces.
- 1 small egg
- 1 teaspoon vinegar
- 2 oz. very cold water
Beat the liquid ingredients together. Gradually add liquid as needed to the flour mixture. Add extra flour to your hands, rolling pin, and work surface. Finish the dough by hand with a very minimal knead. Keeping the ingredients cold is a good thing...you can let the dough rest in the refrigerator.
Roll out the crust. I use this crust for all my pies and also for a rustic fruit pie...no pie pan, just lay the crust on a cookie sheet (with edges) and wrap the dough around the fruit filling. A ‘Silpat’ non-stick sheet or parchment paper under the rustic pie is a good idea.
Listen to the DonnaLonna Kitchen on KHOI 89.1fm community radio www.khoifm.org.
or search for DonnaLonna Kitchen podcast.