Makes enough dough for one 9.5” pie dish

2 1/2 Cups APF ( 12 1/2 oz )
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter - cut into small cubes
1/4 cup ( 2 oz ) frozen lard - cut into small cubes
1/2 cup chilled water ( fridge water dispenser )

-In a food processor mix the flour salt - Add the butter and lard -

Pulse unltil combined and about 5 or 6 times until butter is pea gravel sized.

-Drizzle chilled water and pulse until it resemble dry Play-Doh ® -

1/2 ice water should be enough to moisten dough as it rolles with the pulses.
Should form into semi contigiuse dough but not combined as a monolithic 'doughy ball'.  
Seperated moistened texture  or dry 'Play-Doh'.

-Remove dough from food processor and press into one ball -

Divide ball into two balls one slight larger then the other .  
One will serve as the top.
Then the other larger one will cover the pie dish bottom 
and up over the sides.

-flatten each ball into disks, wrap with platic saran-

refrigerate for at least 30 minutes.

-Preheat oven to 375℉ -

Set rack to the lower third of the oven

-Roll Larger dough pirce to a 13 inch round 1/4 inch thick -

Line the 9.5 inch pie dish and brush overhang with warm water

-Add pie filling ( see below ) and cover with similar 12 inch rolled out top -

press the overhang together and trim the excess off leaving 1/2 inch overhang
lightly brush top with warm water and sprinkle with sugar
cut a few slots in top for steam release

-Bake the pie until the filling is bubbling and the crust is golden brown about 2 hours -

Check on pie during bake and cover outer rim with cut foil to protect edges 
Center and edges should be evenly browned ^

-Remove and let cool 5 hours

 yes, five hours to cool...


Peach Rasberry

3 1/4 lbs peaches peeled and sliced ( 10 cups )
3 cups rasberries
3/4 cup sugar
1/4 cup corn starch
1/8 tsp salt
bake at 375 ℉ for 2 to 2.25 hours


Blueberry Rasberry

8 cups blueberries
1 to 2 cups rasberries
- or use 1/2 tsp grated lemon zest if you want only blueberry pie
3/4 cup sugar
1/4 cup corn starch
1/8 tsp salt
bake at 375 ℉ for 2 to 2.25 hours


cd GitHub/rsabec.github.io/

bundle exec jekyll serve