Basic Savory Pie Crust
Source: Emeril's TV Dinners Cookbook
(Makes 2 pie crusts, enough for one 9-inch and one 10-
inch crust)
3 1/4 cups bleached all-purpose flour 1 teaspoon salt 1 1/2
cups cold lard or solid vegetable shortening 4 to 5
tablespoons ice water, as needed
Combine the flour and salt in a large mixing bowl. Add the
lard and work it in with your hands until the mixture
resembles coarse crumbs. Add the water, 1 tablespoon at a
time, working it in with your hands. Add only as much as
you need to make a smooth ball of dough. Wrap it in plastic
wrap and refrigerate for at least 30 minutes. Remove the
dough from the refrigerator and place it on a lightly
floured work surface. For 2 crusts, cut the dough in 2
equal pieces and put the second half back in the
refrigerator. For each crust, roll out the dough on the
floured surface into a square about 14 inches across and
1/8 inch thick. Gently fold the square of dough in half and
then in half again so that you can lift it without tearing
it, and unfold it into a square baking pan. Fill and
proceed as directed in the recipe.
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