0 (0)

Category: Breads

Basic savory pie dough No. 1

Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated -- and precisely what I want to tuck into once winter has settled in and I've found myself safely on the other side of the high-stakes holiday ... Read more

Total time: 15 minutes, plus freezing and chilling times | Makes enough dough for 1 double-crust (9-inch) pie or 6 individual hand pies
  • 1/2 cup lard or vegetable shortening
  • 1/2 cup (1 stick) butter
  • 2 2/3 cups (11 1/2 ounces) flour
  • 1 teaspoon salt
  • 5 tablespoons cold water

Step 1Freeze the lard and butter until solid, at least one hour (up to overnight).

Step 2In a large mixing bowl, mix together the flour and salt. Using the coarse side of a grater, grate the frozen lard and butter into the flour. (If the lard or butter begins to stick, dust the grater lightly with flour).

Step 3Sprinkle the cold water over the mixture, a little at a time, mixing with a fork, until it just begins to form a rough clump. Handling as little as possible, press the dough into a disk. Wrap the dough tightly and chill in the refrigerator for at least 20 minutes, up to overnight.

Each of 6 servings:
492 calories; 6 grams protein; 42 grams carbohydrates; 2 grams fiber; 33 grams fat; 17 grams saturated fat; 57 mg. cholesterol; 0 sugar; 391 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breads
North African chickpea pancake with harissa-topped bitter greens
Cheddar-sage cornbread
Bregedel jagung (Indonesian corn cakes)