MotherLinda’s Pie Crust
Lard makes the most delicious and flaky piecrust. There is no substitute for this important fat. However, feel free to alter the typeof flour, but be aware that low-gluten flours like spelt will not produce an elasticpie crust and thus be very hard to roll out. Also, the flour you choose will completely dictate the amount ofwater needed. Enjoy!
2½cups unbleached white flour, whole wheat pastry flour
or a combination
1tsp. sea salt
½cup organic lard
½-¾ cup cold
still or sparkling water
Measure flour into a medium-sized bowl,add salt and stir. Add lard and use a pastry cutter or fork to cut the lard intopea-sized pieces until the mixture resembles a coarse meal. You can confidently add the first ½ cup of the water, but continue adding the rest¼ cup water onetablespoon at a time until the dough starts to come together. Lightly knead with your hands to make a ball and then divide into two equal parts. Reshape into a ball and then flatten into a disc; wrap with plastic wrap and refrigerate for 30 minutes. Makes two 10-inch pie crusts.