How to: Bake a flaky pie crust
12 tablespoons (1½ sticks) butter, cold
½ cup lard or vegetable shortening, cold
3 cups all-purpose flour
1 teaspoon salt
8 tablespoons very cold water
Using a pastry cutter or your hands, work the cold butter and lard into the flour and salt until you have a mealy, pebbly consistency.
Add the water and work the dough into a small square.
Cut the dough in half and wrap and freeze one half for another use (unless you’re making apple or another two-crust pie).
Roll half the dough out until ¼-inch thick and drape it into a buttered 9-inch pie pan. Use the tines of a fork to prick holes in the bottom of the crust, then place in the freezer for 10 to 15 minutes.
Preheat the oven to 350°F.
Bake the crust for about 25 minutes, until lightly golden.
The crust dough can be made up to one day in advance. Cool completely before filling.
Makes 2 9-inch pie crusts
Reprinted from Real Cajun by Donald Link. Copyright © 2009 Donald Link. Published by Clarkson Potter/Publishers, a division of Random House, Inc.