Pie pastry is a type of dough that is used to make pie crusts for sweet and savory pies. The history of pie pastry can be traced back to ancient civilizations, where people made simple crusts using flour, water, and other ingredients to hold various fillings. Over time, the recipe for pie pastry has evolved, and various types of pie pastry have been developed to suit changing tastes and preferences.
In the 16th century, the term “pie crust” was first used to describe a type of pastry that was used to make sweet and savory pies. During this time, pie crusts were often made with butter or lard, and they were used to hold a variety of fillings, including fruit, meat, and vegetables.
Today, pie pastry is a popular and beloved ingredient that is used to make a wide range of sweet and savory pies, including fruit pies, meat pies, and vegetable pies. There are many different types of pie pastry, including shortcrust pastry, puff pastry, and filo pastry, and they are used to make a variety of pies to suit different tastes and preferences.
Overall, pie pastry is a versatile and beloved ingredient that has a long history and is used to make a wide range of sweet and savory pies.
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter
- 2 tablespoons lard
- 5 tablespoons ice water
- Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes.
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