INGREDIENTS

INSTRUCTIONS

Combine flour and salt in a medium bowl. Add butter or lard and cut
into flour using your fingers, a pastry blender or 2 knives, until
mixture resembles coarse crumbs. Stir in water with a fork, 1
tablespoon at a time and work in with your hands until dough is just
moist enough to come together in a smooth ball. You may not need to
use all the water. Be careful not to overwork or dough will be tough.
If you're making 2 crusts, cut in half and shape each half into a
flattened round. Wrap dough in plastic wrap and refrigerate for at
least
20    minutes. Remove 1 round of dough from refrigerator and
place on a lightly-floured surface. Roll into a circle about 14
inches across and 1/8-inch thick. Gently fold dough in half, then in
half again so that you can lift it without tearing, and unfold it
into a 9-inch pie or tart pan. Crimp edges or pinch in a decorative
border. Fill and bake as directed in recipe. Dough may be prepared up
to 2 days in advance and refrigerated, or frozen. This recipe yields
two 9-inch pie crusts.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-039 broadcast 03-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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