| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | : pies, Pastry, Pies & past | 1 | Servings | |
INGREDIENTS
| 3 1/4 | c | Flour |
| 1 | ts | Salt |
| 1 1/2 | c | Cold lard or solid vegetable shortening |
| 4 | tb | Ice water -; (4 to 5 tbsps) |
INSTRUCTIONS
Combine the flour and salt in a 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 surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe. This recipe yields two 9-inch pie crusts. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 Recipe by: : Emeril Lagasse Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 22, 1998
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