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This is Mary Murphy and you are watching Expert Village. Now we'll mix together all our ingredients
for the crust. OK, you put the cup and a quarter of flour in your bowl. You put a half a teaspoon
of salt into the flour.
You put in eight, oh six tablespoons of butter. And you can measure this out all, there's
one, two, three, four, five, six. Just cut right through the paper. The trick with a
crust, it's very important to keep the butter cold. That is what's going to keep your crust
tender. And then lard makes it a good flavor, and you put in two tablespoons of the lard.
Then you take, those are your ingredients. You mix those together with a pastry cutter
and you. This is what the pie crust should look like when you have incorporated the butter
into the flour. It should look like course corn meal and all incorporated. Now we will
add the ice water to it. Nice and cold. Three to four tablespoons of water. It's pretty
much exactly a quarter of a cup. OK, so as you still continuously you incorporate all
the ice cold water into your pie crust. When you have incorporated the water you just dump
it right out onto your counter. You are going to knead it about five to six times and you
want to do it very quickly. You just pull, push, two, three, four, five and that seems
quite fine. And then you put it into a flat disc like this and you wrap it up in plastic
wrap or wax paper and you should put it into the refrigerator for one hour to two hours
to chill.