Lion House Pie Dough

Lion House Pie Dough

  • 1/4 cup butter
  • 1/3 cup lard
  • 1/4 cup margarine
  • 1/3 cup shortening
  • 1 tablespoon granulated sugar
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon nonfat dry milk
  • 1½ cups pastry flour
  • 1½ cups bread flour
  • ½ cup plus 1 tablespoon cold water
  • Preheat oven to 375 degrees.

In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.

Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges.

For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.

Note: You may substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.

Cite source: “Lion House Pies”

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