Most pie crust recipes call for shortening. In avoiding trans fats and impure oils (stick to olive or canola oil) I went on a quest for a shortening-less crust. Lard would make a great crust, but I didn’t happen to have any sitting around. To quote Recipe Zaar: “shortening is virtually flavorless, and is used to make baked goods light and flaky”. When an ingredient is packed full of fat, why would you want it to be flavorless? If I’m going to ingest all those calories I want my body to know it and to savor every second of it! That’s why this butter crust is delicious- buttery as well as light and flaky! I used it for my Dad’s lemon meringue pie. It was a cinch to throw together, although I have to give my mom credit for the impressive edge work. I’m still a pie novice.
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/2 cup cold butter, diced
3-4 Tbsp. ice water
1. Mix flour and salt in food processor (or by hand with a whisk). Add butter and pulse until coarse mill forms (or cut in butter by hand with a pastry blender until only pea-size crumbs remain). Gradually blend in enough ice water until dough clumps (or mix in a Tbsp. at a time by hand). Form dough into a large ball. Flatten into a disk, wrap in plastic, and chill 2 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
3. If necessary, (first prick the bottom of the crust with a fork) bake in 450 F preheated oven for about 10 minutes (until it starts to turn golden brown).
Makes 1 9-inch pie crust.
(Adapted from All Recipes)