#donaharrisburg

This video shows ingredients to make scratch pie/tart dough, how and when to combine, advice and more
Recipe
5 and 1/4 c pastry flour
1 T Table salt
12 T. Butter. Cold , Cubed Unsalted
1 c and 3/4 c Lard. Cold. MORELL- snow cap.
1 c. Water. Cold
Pastry flour will give a flaky crust. Not hard. Soft but not overly soft.
Substitute: AP flour
Equal portions/ratios of AP and pastry flours
Crisco. Crisco is unlike pure lard
Once made divide in half,
chill 20 minutes if using right away or to fridge.
freeze for about 1 month or longer
When ready bring dough to room temp
Have a bowl of flour ready to use for dusting and rolling
Don’t put used flour back in with unused flour. This will containment the unused flour. Can/will cause mealy bugs
Toss it
This dough makes : double crust, depends on size of pie plate and depth of plate
medium, large, small shells, - removable bottoms
2 shells, Removable bottom
Dough can be altered for pan sizes needed