Mike’s Piecrust

Makes enough crust for top and bottom of one 9-inch pie, or two single-crust pies.

Blend together with a pastry blender:
1/2 cup cold butter or non-hydrogenated lard
1 1/4 cups white flour
3/4 teaspoon salt until crumbly. Don’t over-mix.
Mix a slurry of:
1/4 cup ice water
1/4 cup flour
Stir the slurry, a little at a time, into the flour and shortening mixture. Divide in half, forming into rounds about 3/4 of an inch thick. Do not over-handle. Roll out on a floured board to the right size for the pie pan.

The crust can be frozen by putting it in a plastic bag, getting out all the air you can. It will keep for several weeks in the freezer. To thaw, put it in the refrigerator overnight. That way you can make a quiche one week, and another sometime later, or a single-crust pie.

Mary Ellen Frame