My Granny used to say that pie pastry needs a light hand. Well my food processor now takes the place of my hands. This recipe makes enough for a double crust pie or two or three singles.
2 cups all-purpose flour
2/3 cup lard
Pinch of salt
Scant 1/4 cup ice water
Place flour, salt and shortening in food processor. Process until the mix forms coarse crumbs. Add the water. Mix only until a ball of dough forms around the blade. Remove and press by hand into two balls.
Lightly flour your counter. Roll first dough ball into desired size. Place in pan and trim edge.
DO NOT add these leftover bits to the other ball of pastry. Roll the second ball of dough out on its own. When all you have left are lots of little bits? THEN you may mix them together and roll them out for a smaller pie, or tarts. It is the mixing of pre-rolled pastry with new pastry that makes for tough chewing.
Those little bits of pie pastry are like us trying to combine our old life with our new one in Christ. That makes for tough pie paste and bad lives.
Neither do people pour new wine into old wineskins. If they do, the skins will burst; the wine will run out and the wineskins will be ruined. No, they pour new wine into new wineskins, and both are preserved.” (Matthew 9:17, NIV)
Prayer-Lord, show us our tough pie crusts and then help us get rid of them. Amen.