Lion House Pie Crust
Ingredients
3 cups all purpose flour
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. baking powder
1 Tbsp. nonfat dry milk, powdered
1/4 cup butter
1/4 cup margarine
1/3 cup lard
1/3 cup shortening
1/2 cup ice-cold water
Directions
1. Measure all dry ingredients in a medium bowl and stir well with a spoon.
2. Measure all fats and place on top of the dry ingredients. Cut fat into the dry ingredients using table knives or rub it together with your hands until it is the size of small peas.
3. Add the 1/2 cup of water all at one time and mix together with a fork or mix lightly with your hands.
4. Divide the dough into two or three portions. Wrap with saran wrap and refrigerate.
5. Roll out first portion of dough and line your pie tin with it. (This is much harder than it sounds.) Roll out the second portion of dough. Fold in half and cut steam slits into the fold.
5. Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the two crusts together.
6. Brush the top with half and half and sprinkle with sugar and bake.
Notes
So, there are a few things that will make the crust flakier, although I know this only theoretically as I haven't yet managed to do them myself. Firstly, the less you "handle" the dough, the better. Secondly, the colder you can keep it, the better. Thirdly, the less water you can put in, the better. That said, the dough is easier to work with if you aren't afraid to handle it, if it's warm, and if there's lots of water in it. I'm guess this will get easier with practice.
Source
Wendy Hallstrom
3 cups all purpose flour
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. baking powder
1 Tbsp. nonfat dry milk, powdered
1/4 cup butter
1/4 cup margarine
1/3 cup lard
1/3 cup shortening
1/2 cup ice-cold water
Directions
1. Measure all dry ingredients in a medium bowl and stir well with a spoon.
2. Measure all fats and place on top of the dry ingredients. Cut fat into the dry ingredients using table knives or rub it together with your hands until it is the size of small peas.
3. Add the 1/2 cup of water all at one time and mix together with a fork or mix lightly with your hands.
4. Divide the dough into two or three portions. Wrap with saran wrap and refrigerate.
5. Roll out first portion of dough and line your pie tin with it. (This is much harder than it sounds.) Roll out the second portion of dough. Fold in half and cut steam slits into the fold.
5. Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the two crusts together.
6. Brush the top with half and half and sprinkle with sugar and bake.
Notes
So, there are a few things that will make the crust flakier, although I know this only theoretically as I haven't yet managed to do them myself. Firstly, the less you "handle" the dough, the better. Secondly, the colder you can keep it, the better. Thirdly, the less water you can put in, the better. That said, the dough is easier to work with if you aren't afraid to handle it, if it's warm, and if there's lots of water in it. I'm guess this will get easier with practice.
Source
Wendy Hallstrom
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