Pie Crust - Cuisinart

Let's Cook

1. Step 1.

   Insert the metal blade. Process the flour, salt, sugar, and baking powder to sift, 10 seconds.

2. Step 2.

   Add the well-chilled lard. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of lard larger than a pea remain visible, 15 to 20 pulses.

3. Step 3.

   Sprinkle half the maximum ice water on the flour and lard mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together.

4. Step 4.

   Sprinkle on more water, a teaspoon at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process.

5. Step 5.

   Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing.

6. Step 6.

   To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.

7. Step 7.

   Preheat the oven to 400°F. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.