INGREDIENTS

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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