Old-Fashioned Dough (Pies)

                The fingertips method keeps you in touch with the size of the pieces of butter and lard, and with practice your fingers will inform you the moment when the flour and fat are ready for the addition of liquid.

For one 9-inch double-crust pie or two 9-inch pie shells

• 2½ cups unbleached all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ cup unsalted butter, chilled and cut into 1-inch pieces for hand mixing method, frozen and cut into 1-inch pieces for food processor method
• ½ cup lard, chilled and cut into 1-inch pieces for hand mixing method, frozen and cut into 1-inch piece for food processor method
• 1 large egg, beaten
• ¼ cup very cold water

The hand method

1. In a large bowl, stir together with a wire whisk the flour, sugar and salt ; add the butter and lard.
2. Using your fingertips or a pastry blender, work the fat into the flour until the mixture forms pieces the size of peas (It is all right if there are a few larger or smaller pieces).
3. Combine the beaten egg and cold water ; while stirring lightly with a fork, add egg and water to the flour/fat mixture in a fast, steady stream.
4. Continue stirring, occasionally cleaning off the dough that collects on the tines of the fork, until the flour is almost completely mixed in, but the dough does not form a ball.
5. Empty the dough onto a flat work surface ; work in the remianing flour by using the heel of your hand to press and push the dough just until it holds together (This is not kneading).
6. Shape the dough into a 6-inch disk ; ther should be many small pieces of butter and lard visible.
7. Wrap the dough tightly in plastic wrap or wax paper and refrigerate it for at least 2 hours or overnight.

The food processor method

1. Measure the flour into the food processor fitted with the steel blade ; add sugar and salt ; pulse twice to combine.
2. Add the frozen pieces of butter and lard and process for 8 seconds, until the fat is the size of large peas.
3. In a liquid measuring cup, combine the beaten egg and cold water ; turn on the machine and immediately add the egg and water, taking about 5 seconds to pour it in.
4. Process an additional 5 seconds ; scrape down the sides and bottom of the bowl to help incorporate the flour more evenly ; process another 5 seconds (Not all the flour will be incorporated).
5. Empty the dough onto a flat work surface ; work in the remaining flour by using the heel of your hand to press and push the dough just until it holds together (This is not kneading).
6. Shape the dough into a 6-inch disk ; there should be many flecks of butter and lard visible.
7. Wrap the dough tightly in plastic wrap or wax paper and refrigerate for at least 2 hours or overnight.

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