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- My hints for pie crust - I make mine with lard, that sounds awful, but makes the flakiest, most sog-resistant crust in the world. You take 1 c. of flour, 1/4 tsp. of salt, and then cut in 1/3 c. of lard with a pastry cutter till the pastry makes little balls somewhere between cornmeal consistency and baby peas (not babyfood peas, silly!) Add in a Tbsp. of ice water and cut it in. Add in another Tbsp. and cut in.
- Add in more in tiny amounts just till the pastry sticks to itself and comes clean from the sides of the bowl. Now it's ready to roll out. Now, let me tell you a couple of other great tools. There is a pastry cutter out there which's made from a solid piece of metal which's had several parallel slices made and then twisted and sharpened which works lots better than the old curved wire pastry cutters. It doesn't shift around and actually cuts the pastry. Look for one of these. Also, pick up a pastry cloth and rolling pin stocking. You liberally flour the cloth before putting on the dough, then liberally flour the stocking on the rolling pin, and your pastry won't only roll out without sticking to anything, but can also be easily transferred to the pie plate. All you do it put the plate upside down over the rolled out pastry, slide our hand under the pastry cloth and invert the cloth and plate. The cloth comes right off and there's your pastry perfectly centered in the pie plate. Oh, and as for measuring the lard, use the old trick of filling a 2-c. liquid measure with 1 c. of ice water and adding the lard till it measures 1 1/3 c..
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