This basic pie shell recipe can be made using various fats such as lard, butter, margarine, or vegetable shortening. Serious Southern cooks know that lard is the key to achieving a flakier pastry or biscuit. When the quality of lard is high, it imparts a distinctive nutty flavor to desserts. Vegetable shortening also produces a flaky texture, but it lacks the unique taste of lard. On the other hand, both butter and margarine offer a richer flavor compared to lard or shortening. However, since they contain only 80 percent fat, they have less shortening power, resulting in a slightly denser texture, especially for butter due to its milk solids. When shortening is the choice, many prefer using Crisco.
Makes one 9- to 10-inch pie shell
INGREDIENTS:
- 11⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable shortening, lard, butter, or margarine
- 4 to 5 tablespoons ice water, as needed
INSTRUCTIONS:
- In a large mixing bowl, combine the flour and salt. Use a pastry cutter or two knives to cut in the shortening until the mixture resembles coarse meal. Gradually add enough water while mixing with a wooden spoon until a ball of dough is formed. Wrap the dough in plastic wrap and chill it for 1 hour or up to 1 day. Grease a 9- or 10-inch pie plate and set it aside.
- Place the chilled dough on a lightly floured surface. Roll it out from the center with a lightly floured rolling pin until it reaches a thickness of 1/8 inch. Carefully fold the pastry in half, lay the fold across the center of the prepared pie plate, unfold it, and press it loosely into the bottom and sides of the plate. Prick the bottom and sides with a fork, trim and crimp the edges, and place the pie plate on a heavy baking sheet.
- To partially bake the shell, preheat the oven to 425°F. Bake the shell until it is just firm and slightly golden, which usually takes about 6 to 8 minutes.
