Title: Basic Savory Pie Crust
Categories: Dessert
Yield: 1 Recipe

3 1/4		Cup flour
1		Tsp salt
1 1/2		Cup cold lard or solid vegetable short- ening
		4 - 5 Tbs ice water

Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 in in diameter and 1/8 in. thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9 in. pie pan. Fill and proceed as directed in the recipe.

Yield: Two 9 in. pie crusts

SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIAO8

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