Pie Dough Recipe
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 12 tablespoons (3/4 cup) unsalted butter or lard, chilled and cut into bits
- 4 to 5 tablespoons ice water
- Place the flour, salt, and butter or lard in a mixing bowl.
- Using a pastry blender, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse meal.
- One tablespoon at a time, toss the flour mixture with the ice water until the flour is damp and the pastry can be shaped into a ball.
- Form the dough into a flat, fat round shape, wrap the dough in waxed paper or plastic, and refrigerate for at least 20 minutes before using.
- To prebake the crust: Preheat oven to 350°F. On a lightly floured surface, roll out the dough to 1/4-inch thick.
- Place the dough in a pie pan, fitting it evenly over the bottom of the pan and pressing gnetly against the inside edges.
- Crimp the edges or trim away excess pie dough with a sharp paring knife.
- Cover the dough with a sheet of foil and weigh down with aluminum baking weights or dried beans.
- Bake for 10 minutes.
- Remove the weights and foil and bake for 15 minutes, or until golden brown.
- Remove to a rack to cool.
