Pie crust
Description
This recipe yields two pie crusts. If you follow all the preparation nuances, the crust will be flaky, tender, and very delicious. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Measure the required amount of lard and place it in the freezer. Sift the flour onto a sheet of parchment paper or wax paper. Measure the required amount of flour and, together with salt, sift it into a bowl.
- 2
Step 2
2. Add the lard to the flour and use a pastry cutter to mix until the mixture resembles coarse sand.
- 3
Step 3
3. Add 2 tablespoons of milk and mix the dough with a fork. Add 1-2 more tablespoons of milk, continuing to mix with a fork.
- 4
Step 4
4. Divide the dough into two equal parts and shape each part into a disk. Wrap each disk in plastic wrap and refrigerate for 1/2 hour or up to one day.
- 5
Step 5
5. On a floured work surface, roll out each half of the dough into a 30 cm circle about 3 mm thick. Place the dough circle into a pie pan.
- 6
Step 6
6. Trim the edges of the dough, leaving a small overhang of about 1 cm, and fold it under decoratively. Fill and bake the pie according to your recipe.
- 7
Step 7
7. If the recipe calls for pre-baking the crust separately, prick the surface evenly with a fork, then bake in the oven at 200 degrees for about 15 minutes, until golden. To give the crust a glossy finish, brush it with milk or beaten egg before baking.