Basic Savory Pie Crust
- Level: Easy
- Yield: Two 9-inch pie crusts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2099
- Total Fat
- 156 g
- Saturated Fat
- 39 g
- Carbohydrates
- 155 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 0 mg
- Sodium
- 907 mg
- Level: Easy
- Yield: Two 9-inch pie crusts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2099
- Total Fat
- 156 g
- Saturated Fat
- 39 g
- Carbohydrates
- 155 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 0 mg
- Sodium
- 907 mg
Ingredients
Directions
- 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.
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