Pie Dough

Preparation Have ready in a measuring cup: 6 tablespoons ice-cold water Mix together: 2 cups unbleached all-purpose flour 1/2 teaspoon salt A pinch of sugar Add: 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes 3 tablespoons chilled lard Using a pastry blender or your fingertips, quickly work the butter and lard into the flour mixture until most of the fat has been broken into small pieces but there are still a few large flakes. Don't try to make the mixture look uniform. Dribble in the tablespoons of ice water, mixing and tossing the dough with a fork. Don't try to force the dough into a ball, just keep adding water until it starts to cling together in clumps. After all the water has been added, check for dry dough mixture in the bowl and add drops of water to moisten. Collect the dough and press it together into two balls. Shape the balls into plump cakes, making the edges as smooth as possible, and wrap in plastic. Press down on the plastic lightly to compress the dough. Refrigerate the dough for several hours before using to allow the gluten to relax and the flour to fully absorb the water. Dough may be stored in the refrigerator for 2 days or in the freezer for 1 or 2 months. Thaw frozen dough overnight in the refrigerator before using. Reprinted with permission from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters. Copyright © 2013 by Alice Waters. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. ALICE WATERS is the owner of Chez Panisse Restaurant and Café in Berkeley, California, and the founder of the Edible Schoolyard Project. She has received three James Beard awards and the IACP Lifetime Achievement award. Her most recent books are the New York Times bestsellers 40 Years of Chez Panisse and The Art of Simple Food, In the Green Kitchen and The Edible Schoolyard.

Preparation Have ready in a measuring cup: 6 tablespoons ice-cold water Mix together: 2 cups unbleached all-purpose flour 1/2 teaspoon salt A pinch of sugar Add: 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes 3 tablespoons chilled lard Using a pastry blender or your fingertips, quickly work the butter and lard into the flour mixture until most of the fat has been broken into small pieces but there are still a few large flakes. Don't try to make the mixture look uniform. Dribble in the tablespoons of ice water, mixing and tossing the dough with a fork. Don't try to force the dough into a ball, just keep adding water until it starts to cling together in clumps. After all the water has been added, check for dry dough mixture in the bowl and add drops of water to moisten. Collect the dough and press it together into two balls. Shape the balls into plump cakes, making the edges as smooth as possible, and wrap in plastic. Press down on the plastic lightly to compress the dough. Refrigerate the dough for several hours before using to allow the gluten to relax and the flour to fully absorb the water. Dough may be stored in the refrigerator for 2 days or in the freezer for 1 or 2 months. Thaw frozen dough overnight in the refrigerator before using. Reprinted with permission from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters. Copyright © 2013 by Alice Waters. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. ALICE WATERS is the owner of Chez Panisse Restaurant and Café in Berkeley, California, and the founder of the Edible Schoolyard Project. She has received three James Beard awards and the IACP Lifetime Achievement award. Her most recent books are the New York Times bestsellers 40 Years of Chez Panisse and The Art of Simple Food, In the Green Kitchen and The Edible Schoolyard.