¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
3 tablespoons (45g) cold butter, cut into cubes
6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
1 to 3 teaspoons ice water
Sub-recipe steps
Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
(2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
(½ teaspoon vanilla)
Sub-recipe steps
Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
Use immediately.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough
6 cups strawberries or red or black raspberries
1 cup (200g) sugar
¼ cup (30g) cornstarch
⅛ teaspoon salt
½ cup (120g) water
2 tablespoons (30g) lemon juice
1 Whipped Cream
Let's Cook
Step 1.
Line a 9-inch pie pan with: ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough
Step 2.
Chill and bake the crust as directed in About Blind Baking Crusts or About Crumb Crusts.
Step 3.
Pick over: 6 cups strawberries or red or black raspberries
Step 4.
Hull the strawberries; cut very large ones in half. Measure 4 cups of berries and put in a large bowl. Puree the remaining 2 cups berries in a blender or food processor. Strain, if desired. Whisk together in a medium saucepan: 1 cup (200g) sugar; ¼ cup (30g) cornstarch; ⅛ teaspoon salt
Step 5.
Whisk in: ½ cup (120g) water; 2 tablespoons (30g) lemon juice
Step 6.
Stir in the pureed berries. Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute. Add to the reserved berries, and stir gently to combine. Pour into the crust. Refrigerate the pie for at least 4 hours to set.
Step 7.
This pie is best served the day it is made. Serve with: Whipped Cream
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