Pie Crust Key Points

Butter- will make a crust that is tasty yet a bit hard.
Real Lard- will give a delicious and wonderfully flaky crust.
Vegetable shortening- will make the flakiest crust however without any flavor.
Oil- DO NOT USE
So if you don’t have lard, which by all means will make the best pie crust, go for what I made at the class, the Mix of butter and vegetable shortening.

Always use ice water and as little as possible. Slowly pour in the recommend amount first and work in the flour. Then add the additional as needed. If to much is added the crust will lose the flakes and tenderness.

You do not have to use sugar in pie pastry, but it makes the pastry sweeter. I like to use it because it helps the crust brown and I always butter the pie plate before putting the crust in.

The easiest to combine the dough is in a food processor
You can also use a pastry cutter.
The best way once you get a feel for mixing the dough is your fingers.

The most important advice I can give is keep the butter, shortening or lard as cold as possible. If your going to use a mixer or processor freeze the butter. Try not to handle the dough to much, only what you need to do to get it into the pie pan. This is where speed is important. Cut the butter, shortening, or lard and the water and roll out as quickly as possible.

Here’s a helpful tip I read about- Get a 2 gallon heavy-duty freezer bag (zip lock) and put the dough into this bag after mixing. Chill the dough in the refrigerator. When your ready to roll the dough out do so in the 2 gallon bag. Cut the side of the bag and place it into the pie dish.