MY PIE DOUGH (sufficient for 11" & 13" crust for 9" pie)

• portions: 1 each of 11" & 13"
• temps actif: 50 minutes
• temps total: 1 hour 35 minutes

Ingrédients

313 Gm All-Purpose Flour. (2.5 C)

5 Gm Diamond Crystal salt. (2 tsp.)

62 Gm Lard. (4 Tbsp)

118 Gm (8 Tbsp) unsalted butter, cubed and frozen

103 - 150 Gm ice water (I used 9 Tbsp.)

Instructions

I use the food processor to prepare the crust.

In a medium bowl, whisk together the flour and salt.

Work in the shortening until the mixture is evenly crumbly. Dice the butter into 1/2" pieces, and cut into the mixture until you have flakes of butter the size of a dime.

Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough. I used 9 Tbsp. ice cold water, 2 Tbsp at a time.

When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's OK if there are some dry spots in the pile.

Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without creating a wet spot.

Fold the dough over on itself three or four times to bring it together, then divide it into two pieces (210 Gm & 420 Gm)

Pat each piece of dough into a square about 3/4" thick.Wrap in plastic and refrigerate for 30 minutes before rolling.

Preheat the oven to 375°F. Remove half the dough from the refrigerator and turn it out onto a well-floured surface. Roll it into an 11 inch circle (top crust) and an 13 inch circle (bottom crust).

Nutrition

• Calories: 449
• Lipides Totaux: 13g
• Cholestérol: 34mg
• Sodium: 466mg
• Glucides Totaux: 45g
• Fibres Diététiques: 3g
• Sucres Totaux: 35g
• Protéines: 6g