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.
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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