Pie crust

I love butter pie crust, but can no longer stand the hydrogenated oils in a shortening crust. That can ruin heart health too quickly. Want to see why butter and lard are actually good for you, borrow Nourishing Traditions or Lard from the library.

Butter Crust

  • Servings: 6-8
  • Time: 1 hour
  • Difficulty: medium
  • Print

2 cups flour
1 teaspoon salt
1 cup butter or lard
1/2 cup ice water

Combine flour and salt. Cut butter into flour mixture. Add a tablespoon of ice water at a time until a loose, not too sticky, ball forms. Divide in half. Roll out to make two flat 12 inch circles. Refrigerate until ready to use.

One tip if you don’t have a rolling pin or want small kids to try this – place dough between two pieces of wax paper and roll out will a round bottle.

Bake at 425 for up to 45 minutes or until golden. It is wise to cover the edges with foil if you don’t like overly brown crust.

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