Pie Crust 2

Pie Crust 1 is my favorite pie dough recipe ever, but this is my go-to crust if I want an instant pie crust. Although it turns out better if chilled for awhile, it still will work if used right away. I usually use this recipe when making pot pie. Another recipe for pie dough that I will highly recommend would be the one on the Tenderflake pure lard box which I'm sure you can find somewhere at tenderflake.ca  or HERE.

 Makes 1 9inch pie crust

Pie Crust

-1 1/4 C flour
-1/4 tsp salt
-1/4 tsp baking powder
-1/4 C lard (or shortening)
-1/4 C cold butter
-1/4 C ice water

-Sift flour, salt and baking powder together in a bowl
-cut in the lard (or shortening) and butter with a pastry cutter until the fat is roughly pea size
-add the cold water and gently mix, kneading only a handful of times until a dough is form.
-chill until ready to use. 
-gently flour a surface and roll out the dough, flipping and flouring occasionally, so the dough doesn't  stick.
-fold in half or wrap around the rolling pin to pick up the dough without tearing and place it in a pie pan.
-try not to stretch the dough.
-if making just one layer of crust, use a fork and prick holes throughout the crust so air pockets don't form. You can also flute the edges or just use a fork to make it look pretty.
-chill the crust fore 15-20 minutes before baking (to lessen shrinkage)
-Bake crust at 375 degrees for 15-20 minutes or until golden brown.