Single Piecrust

1. Stage

If your recipe calls for a prebaked or partially baked crust, preheat your oven to 350 degrees F.

2. Stage

Combine the 1 cup of the flour and the salt in a large bowl with a fork. Put each tablespoon of the lard in a different place on top of the flour mixture. With a pastry blender or two knives, very lightly and quickly cut the lard into the flour mixture to form crumbs about the size of peas.

3. Stage

Sprinkle the cold water over the top of the flour mixture. Stir the mixture work a fork until it just holds together.

4. Stage

Sprinkle a flat work surface with about 1/4 cup of flour. Turn the dough out of the bowl onto the floured surface. With your fingertips, lightly and quickly knead the dough just until it's smooth, about 15 strokes. Gather the dough together with your hands and form it into a ball. Flatten the ball into a thick circle.

5. Stage

I don't chill my pie dough; I just put it directly in the pie plate. Here's why: I learned pie making from my grandmother when I was 10 or 11 (and she was in her mid-70s) and that's the way she did it. It wasn't until much later that I learned that most recipes call for chilling dough.

6. Stage

To roll out the dough, sprinkle the flat work surface with more flour. Place your dough on the floured surface, then turn it over so that both sides are floured. Roll out the dough with your rolling pin from the center to the edge with light, even strokes. Occasionally lift the dough so it doesn't stick to the work surface. The shape should be about 1 inch larger on all sides than the pie plate you are using and it should be 1/8 to 1/4 inch thick.

7. Stage

Fold the dough in half, and lift it into the pie plate. Unfold the dough, and ease it gently into the pie plate, taking care not to stretch the dough. (Stretching the dough will make the pastry shrink as it bakes, and you'll end up with a piecrust the size of a salad plate. Trust me, I speak from experience.) Press the dough onto the rim of the pie plate, and trim any overhanging bits.

8. Stage

If my piecrust tears while I'm putting it in the pie plate, I'll slightly overlap the torn edges and press the tear with my fingertips to make a good seal.

9. Stage

For a prebaked crust, place the pie plate in the oven, and bake the curst for 15 to 20 minutes; for a partially baked crust, bake it 7 to 10 minutes. If the bottom begins to bubble up, prick it with a fork. You can also prevent the crust from bubbling up by spreading dried beans or pie weights on it before putting it in the oven. Let it cool completely before you add the filling.