Recipe - Basic Savory Pie Crust

3 One fourth cup Flour
1 teaspoon Salt
1 One half cup Cold lard or solid vegetable
shortening
4 tablespoon Ice water ; (4 to 5 tbsps)

Combine the flour and salt in a bowl. Add the lard and work it in with your
hands until the mixture resembles coarse crumbs. Add the water, 1
tablespoon at a time, working it in with your hands. Add only as much as
you need to make a smooth ball of dough. Wrap it in plastic wrap and
refrigerate for at least 30 minutes. Remove the dough from the refrigerator
and place it on a lightly floured surface. For 2 crusts, cut the dough in
two and put the second half back in the refrigerator. For each crust, roll
the dough out on the floured surface into a circle about 12 inches in
diameter and 1/8inch thick. Gently fold the circle of dough in half and
then in half again so that you can lift it without tearing it, and unfold
into a 9inch pie pan. Fill and proceed as directed in the recipe. This
recipe yields two 9inch pie crusts.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A08 broadcast 01271997) Downloaded from their WebSite
Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

03221997

Recipe by: : Emeril Lagasse

Posted to MCRecipe Digest by Carriej999@aol.com on Feb 22, 1998