PIE MAKING CLASS
FOLLOW UP TO SUCCESSFUL BREAD MAKING, IN WHAT HOPES TO BE A COOKING CLASS SERIES
Pie Crust. Double Crust
2 1/2 cups flour Save 1/4 for rolling
2/3 cup Lard
1 tsp salt
Start with 5 TBL icy water and add 1 at a time mashing liquid into the flour with a fork. This is an important step mash and try to get liquid all incorporated before adding more water....less is best.
Form a ball and cut in half.
With rolling pin push down top, center, bottom of ball then turn 90 * and repeat. The roll out from the center until a bit larger than pan , fold in half and put into pan. Add filling. Roll out top sam way and place on top.
Using fork poke 3 times in top. Bake at 425* for 10 minutes then at 350* for 45-50 minutes.