Choosing between the flaky crust and mealy pie crust mean a real difference? The flaky pie crust absorb a lot of moisture, while the mealy pie crust are quite resistant to absorbing the moisture. The mealy pie crust works best with the fresh fruit and cooked fruit pie as it does not has a soggy bottom.
Yields: One (9-inch) crust
- 1¼ cups all-purpose flour/maida
- 2 tablespoons sugar
- ½ teaspoon salt
- 4 tablespoons butter, cubed and chilled
- ¼ cup lard or vegetable shortening, chilled
- 2–4 tablespoons ice water
- In a large bowl, sift together the all-purpose flour, sugar, and salt.
- Add the butter and shortenings to the bowl.
- With your fingers, knead the fat into the flour until the mixture looks like coarse sand with no large pieces of fat remaining.
- Add 2 tablespoons of water and mix until the dough forms a rough ball.
- Add more water, 1 tablespoon at a time, if needed.
- Turn the dough out onto a lightly floured surface and form a disk.
- Wrap in plastic and chill for at least 30 minutes or up to 3 days.
Tip: Remove the dough from the refrigerator about 10 minutes before rolling out.
- Roll out on a lightly floured surface to a ⅛-inch-thick, 12-inch circle, turning the dough often to make sure it does not stick.
- Dust the surface with additional flour if needed.
- Fold the dough in half and place it into a 9-inch pie plate.
- Unfold and carefully push the dough into the pan.
- Use kitchen scissors or a paring knife to trim the dough to 1 inch of the pan’s edge.
- Cover with plastic and chill until ready to bake.