Recipe courtesy of Emeril Lagasse
Yield:
Two 9-inch pie crusts
Level:
Easy

Ingredients

  • 3 1/4 cups flour
  • 1 teaspoon salt
  • 1 1/2 cups cold lard or solid vegetable shortening
  • 4 to 5 tablespoons ice water

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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