Louise's Pie Dough Recipe - soft dough - makes a nice thin crust

This is a recipe sent to me by one of our customers.  It is a very soft dough - some might find it a little too soft and sticky.  I did like the top crust but would prefer a less sticky dough for the bottom crust.

 

4 1/2 cups all purpose flour

1 teaspoon salt

1 lb or 450 grams Lard

1 cup ice water - no substitutes

Method:

Mix together salt and flour in large mixing bowl.  Cut lard into large chunks and place on top of flour.  Using a pastry blender, cut in the fat until it is well mixed and crumbly.  The flour should not look dry.  Pour 1 cup ice water over flour  mixture.  Using your hands fold the water in until the dough holds together.  The dough is quite soft, but not wet.  You may chill in fridge for 10 minutes while making filling.

Apple Pie Filling

5 apples, peeled and sliced

1/4 cup flour

1 teaspoon cinnamon

1 cup sugar

Toss the apples with the flour, cinnamon, sugar and flour.  Take dough from refrigerator.  To makea 9" medium pie weigh out about 190 grams of dough.  Place in center of foil pan.  Insert into Pie Machine and follow machine's instructions.  Fill with apple filing.  Place crust on top and crimp.  Preheat oven to 450 degrees.  Place Pie in oven and bake for 10 minutes.  Reduce heat to 350 and bake an additional 30-40 minutes until filling has bubbled and thickened.