General Recipes – Page 27

Sourdough Starter “Herman” with Recipes for Biscuits, Rolls, Pancakes, and Pizza

Read this through to the bottom before mixing, because it has steps. I changed the recipe from the Original to just 2 c water total so it doesn’t end up quite as thin.

This can also be proofed in the Oven using your Proof program.
You will want to have a draft free area that is about 85°-100°.

This is food to feed Herman (the starter. I didn’t name it?) “Herman” meant German Sourdough starter.

HERMAN FOOD for after you have made your Starter:
1/2 c Sugar
1 cup Flour.
1 c Milk

When the Recipe calls for 1 pkg Dry Yeast (they never had rapid rise Back in the 70’s, so I don’t know how it would work so I just use regular)

To make the STARTER:
1 pkg Dry Yeast
1/2 c FILTERED Warm Water 80° to 100°
3 Tbsp Sugar.
2 c All Purpose Flour unbleached, unbromated, not organic, chemical free if you can.
1 tsp Salt.
1 1/2 c Warm Filtered Water (I changed the recipe from the Original because I want 2 c total warm water)

Dissolve Yeast in the 1/2 c warm FILTERED water . Let stand 5 minutes .

In large sized non metal bowl, combine the next 4 ingredients, (Sugar, Flour, Salt and 110° warm Water). Add yeast mixture and mix well. Cover loosely with Cheese cloth and let stand in a warm place (80-85°) free from draft For 72 hrs, stirring 2-3 times daily.

Place covered mixture in the refrigerator, stir daily….use within 11 days.

To use, remove starter from the refrigerator and let stand for at least an hour..stir well and measure out amount called for in the recipe. (You will need to keep about 3/4 c starter to mix the Herman food into ).
Replenish the 3/4 c remaining starter with Herman food. (Recipe above). Stir daily and use within 14 days.

This Sourdough can be frozen. To use take out of the freezer and allow to thaw at least 5 hours. It should be bubbly.

Continue stirring 2-3 times a day til third day? Refrigerate, stirring daily and use it within 11 days. Thank the Lord for the Sous Vide feature on my Instant Pot.

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FOR BISCUITS:

Biscuits:
Sourdough Biscuits

Oven 425°

2 1/2 c flour.
3/4 tsp salt.
1 tsp Baking Powder.
1/2 tsp Baking Soda.
6 Tbsp Butter softened.
1/2 c Buttermilk.
1 c Starter.
2 Tbsp Melted Butter to brush on top and bottom .

Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal.

Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 biscuits.

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FOR ROLLS:

Sourdough Rolls

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FOR PANCAKES:

These are sooooo good! Plan ahead.
Pull out starter the night before. Feed it and let the batter set over night.See below for Sourdough Pancakes .Sourdough Pancakes

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FOR PIZZA DOUGH:

Sourdough Pizza Dough. Bread Machine, with Pizza recipe

Taco Salad

This recipe can actually be great for Spaghetti Squash Filling too! See my link to that here. Spaghetti Squash IP
Use the leftover meat for scrambled eggs, see the bottom.

Taco Salad:
For this recipe, it’s not so much about making the taco meat unless you want to know how I do it. Tonight I also made a small Pot (about 1 1/2 cans worth) of Black Beans in or on the side of the salad.
See my Beans recipe here : Beans Pintos and others cooked In the IP

FOR THE SALAD :
For the Lettuce part
1 head Lettuce chopped (depending on how many people and what kind of lettuce) For this, I like Iceberg. It just speaks TACO.
1 Scallion.
1 handful of Cilantro

Chop and assemble Salad.
Add Tomato if you like it
Set aside

FOR THE MEAT MIXTURE:
1 1/2 lb Hamburger Meat . It can be part ground pork too. (once I had pot roast and one time I had pork bits for carnitas.)
1/2 sweet Onion finely chopped
4 large cloves Garlic.
1 Tbsp Cumin.
1 Tbsp Chili Powder.
1 1/2 tsp Oregano or Italian seasoning
Green Chilies.. if you want more than the salsa has in it.
1/2 c Salsa for the meat mixture

Don’t put the spices away… I like to add more at the end if I think it needs it.
It’s hard to gauge because of the meat having different amounts of liquid.

Brown Burger, add Onion and Garlic, sauté till Onion are translucent, add the rest of the ingredients for meat mixture. Keep warm.

This was 1/2 lb ground beef lean. … and 1/4 lb ground pork and about 1/4 lb of pork for carne Picada (pieces of pork sliced and chopped)

For the DRESSING:
Adjust to your taste.
1/2 c sour cream.
1/2 c mayonnaise.
1 tsp oregano.
1/4 c Salsa or more.
1 Clove Garlic minced or a few shakes Garlic Powder.
1 Tbsp Catsup

To ASSEMBLE AND GARNISH

1 bag of Juanitas Tortilla chips

Your choice
S cream! Scallions,
Guacamole, Avocado, sliced Olives, Grated cheese, Tomato, Salsa.

TO SERVE:
Put your Lettuce in the Bowl…Crumble a handful of Chips over Lettuce
Sprinkle a little Dressing
Sprinkle a little Cheese
Add hot Meat mixture
Sprinkle a little Cheese, dribble more Dressing and garnish with your favorites or whatever you have.

Chopped Lettuce on the bottom, then some dressing cheese, next…Crushed Chips, then the Hot Meat..more Cheese

Then a little of each condiment of choice

Ez Breakfast.
I had leftover taco meat and homemade salsa from the taco salad I made a couple of days ago.
I didn’t know that my BSOA (Breville smart oven air) works on Broil with the door open. It shuts down for everything else when the door is opened.
So,
1 1/2 c Taco Meat.
3 eggs
1/2 c grated Cheese
Salsa for condiment. A piece of toast.
Stay at home Brunch ? Boom
In a frying pan, med heat, heat up the taco meat. Meanwhile whisk up the eggs. When the meat is hot pour the eggs on top of the meat and sprinkle the cheese. Put a lid on it and let set or pop under the broiler for a few seconds.

Keto Krumpets, and Waffle mix. Mary’s

Mary’s Keto Krumpets

Mix: For Dry ingredients

3 c almond flour

1 c coconut flour

2 Tbsp plus 2 tsp Baking Powder

1/2-3/4 tsp salt

Mix together well and store in Airtight container

Single serving: makes 2 Krumpets

1/4 c mix

2 1/2 tsp melted butter or olive oil

1 egg or 3 Tbsp egg whites or substitute

2 Tbsp water or a little less for stiffer Krumpets

For 4 hefty Krumpets:

3/4 c mix

3 Tbsp melted butter

1/2 c plus 1 tbsp egg or 3 eggs or whites or egg sub

1/3 c water

Preheat griddle or skillet to med hi heat.

I use a double Breakfast Sandwich Maker…but you can use Egg Corrals, or Wide Mouth ? jar lids, sprayed.

For 1 serving (2 Krumpets) Divide in half between vessel of choice, or just divide into two on griddle, Pat out to make 2 “rounds” about 1/4” thick. They will rise. Turn heat to med lo and Cook 3 min. Or till golden brown, flip and cook another minute . Serve immediately, or cool completely and store in baggie in frig for later.

For 4, repeat above except make 4. Etc..

For waffle:

1 1/4 c mix

1 Tbsp melted butter

1 egg or substitute

1 Tbsp water

1 tsp vanilla

1 egg white stiffly beaten

Spray preheated waffle maker
Pat the batter into the waffle maker. Cook about 3-5 min. Dont peak. Check the sides for brownness Serve hot.

Cocoa Krumpets:
For 2 use recipe for single serving above
Add 1 tsp vanilla

1 1/2 tsp xylitol/erythritol Monkfruit blend

2 Tbsp cocoa powder Extra butter…. about 2 Tbsp total Divide in 1/2 and make in breakfast sandwich maker. 2 min. Remove when still a lil wet.

FOR MINI MUFFINS:

1 1/8 c mix

1/8 tsp Baking Soda

1/2 ripe Banana Mashed well

1 small apple large grated

Optional: 3 Tbsp crushed Pineapple love this.

2 Tbsp Coconut oil

1/2 Tbsp Cinnamon

2 eggs

Optional:Nuts for the top.

Preheat oven to 350°

Spray or grease a mini muffin. Mix wet ingredients with fruits, mix well. Mix the dry ingredients well and add to wet ingredients.
Divide batter evenly in the muffin pan.

Bake at 350° for 15-20 min until muffins are browned .

This batch had cinnamon sprinkled on top. Not in it.

This batch, I did not add pineapple. (See Below..from here down)

Ricotta Cheese Pancakes (lower Carb)

1 c Ricotta Cheese

3/4 c flour

1/2 tsp Baking powder

1/ 1/2 Tbsp sugar
Pinch salt

3/4 c Milk

3 eggs separated

1/2 tsp Vanilla

Preheat a griddle to medium.

Mix dry ingredients in a medium bowl

in another bowl, Beat egg whites, set aside
Beat egg yolks and add the milk to the eggs.

Add the Ricotta to the eggs, add milk, vanilla and mix together til smooth. Add the flour mixture to the milk mixture, then fold in the egg whites.

Drop about 1/3 cup onto hot griddle, tap a little to flatten a little, and cook like pancakes.

Spoon Rolls/or Ebelskiver dough

Oven 400°
1 Pkg Yeast (or 1 Tbsp from the Jar)

2 c warm milk or water or a combo

3/4 cup butter

4 c self rising flour (DIY SRF = a couple ways, the first simple way .. is the first 3 ingredients below…., for another and I think better version is all 5 ingredients.
2 c Flour , 1 1/2 Tbsp Baking Powder, 1/2 tsp Salt, 1/8 tsp cream of tartar, 1/2 tsp cornstarch)

1/8-1/4 c Sugar * Optional

1 Egg

For an Easy way to mix these up. mix all dry Ingredients well in a lg bowl including Yeast.
In a microwave safe bowl melt the butter til just melted then add the egg. Mix well. Next in another bowl heat the milk to about 115° not too hot though… Make a hole or well in the dry ingredients . Add the butter and egg mixture, and then the milk and mix well)

Or this is another way
Mix all dry ingredients except for the yeast. Dissolve yeast in very warm, not hot water or milk and water. In a large Bowl, melt butter, add to sugar, and egg add the milk Add dry ingredients and stir well.

Drop by spoonful into greased muffin pans.

Bake at 400° for 15-20 min…… or 350°- for 30min.

there are alot of ways to make these… muffin tins, cast iron ebbleskiever pan, large muffin pans, i have also used a small #3 skillet for the leftovers that dont fit in muffin pans.

NOTE: This Recipe can also be used for Aebelskivers/Ebelskivers

Broccoli Cassarole

This delicious Casserole is a real Crowd pleaser and has become a Thanksgiving and Christmas Tradition for our entire Family.

Oven preheat to 325°
This Recipe is not my own. I have changed it to use either frozen OR Fresh Broccoli and use the IP to steam it rather than Blanch.
My Mother in Law got her Recipe out there somewhere and it has been a family tradition for many Years so you may find a recipe on Velveta package or something else. It is simply one of my holiday veggies now.
I do this the day before. I prepare the Cheese by chopping it into Chunks and cut the Butter into Tbsp sized chunks and put them together in a microwave safe Bowl.
Cover with Saran, and leave on the counter till next day.
I also crush the Crackers in their packages and then add to a gallon sized Baggie. I add the melted butter to the Baggie the day before as well, so it makes it easy.
You can also gently steam the Broccoli day before and put it into the buttered, Pyrex 9x 13 pan , cover with Saran Wrap and refrigerate over night, then just get it out and let it come to room temp for an hour before adding the Melted Cheese and Crackers to it.

INGREDIENTS:
3 tubes Ritz Crackers
3 1/2 lbs frozen Broccoli Flowerets (or 1 1/2- 2 Bags Costco fresh Broccoli Flowerets you may have some Leftover)
2 sticks Butter melted … But divided …1 stick set aside for the Ritz.. 1/2 stick for the Broccoli, and 1/2 stick for the melted Cheese.
1- 32 oz brick of Velveta Cheese. (Don’t use low fat. It goes to water!) Just the regular brick)

DIRECTIONS:
Blanch or steam Broccoli untill slightly light green and stems are slightly soft. The Broccoli can be steamed for a for a minute in the IP. It is easier to drain, and there is no big Pot of Water to deal with. It works Best in a basket, so you can get it out immediately. You can also use a lotus steamer and pile it all in there and then just pull the Pot when it’s steamed enough, then dump it all into a Colander to get it cooled.
Drain extremely well.
Pour it into a Buttered 9×13 pan.

Melt Cheese and Half of a stick of butter in the Microwave, stirring occasionally until mixed well and soft enough to pour easily.
Melt the other Half stick butter and pour over broccoli, then pour the melted Cheese and it’s 1/2 stick Butter evenly over Broccoli.

Crush Ritz in the Tube by pressing slow and hard on both ends, the tube will burst, so hold it over a Bowl, (or do it inside a gallon sized Baggie). Empty all three Tubes into a Bowl or gallon sized Baggie.
Melt the remaining 1/2 stick of Butter and pour over Cracker Crumbs. (I mix it in while in the baggie) Sprinkle Crumbs over Broccoli and Cheese.
Bake @325° for 1 hr.

Brats and Saurkraut IP/ Stovetop

You can do more if you want …this is just a guideline recipe.
6 Bratwurst, Kielbasa’s, Aidell’s Sausages, Andouille, hot dogs, all work.
1 Sweet Onion chopped
1 Apple, cored and chopped
1 tsp or more Caraway seeds.
1 Pkg or about 3 cups Saurkraut. With at least 3/4 c Juice

Sauté Brats in Evoo untill brown on all sides…I use a Frying Pan on Med to Med High because it’s faster… But by all means, if you prefer the IP then do it in there, just need to make sure that you deglaze it’s well after.

Meanwhile, rough chop the Onion and the Apple removing core first.

When Brats are done, remove them and toss the onion in for a few minutes, add the apple. Sprinkle well with caraway seeds. (Sometimes when cooking them in the IP I don’t sauté the onions. But when doing Stove top, I always do).
Make sure all the brown is off the bottom so the pot will come to pressure. Toss in Sauerkraut with Juice. Put the Brats on top.
Lid on, vent to sealing.

Set the time for 4 min, 1 min NPR.

If you don’t have Sauerkraut and don’t have Apples, but do have Apple Juice and Cabbage and Apple Cider Vinegar, read on.

If you ever want to make Mock Sauerkraut with Bratwurst . Its great too.
Slice 1/3 head of the cabbage, set aside.
Sauté 6 Brats till brown on all sides, remove to a plate,then sauté.
1-1/1/2 tsp caraway seeds in butter.
Add 1 whole rough chopped Onion.
Pour in 3/4 cup apple juice and a couple splashes
of vinegar,,,,(2 Tbsp?)
Add Cabbage.
Manual 4 min.
Add the browned cooked Brats,
set 4 min manual with min Qr.

Beans Pintos and others cooked In the IP

*For a Video of Rice PIP and simple Black Beans scroll to the bottom. You can do this with any Beans Recipe or even other food dishes. The key to this method is to rinse the Rice and drain it really well, then using a 1:1 ratio of Rice to Liquid, simply subtract 1 Tbsp liquid per cup . (Ex If you use 2 c Rice then use 2 cups Water or Liquid minus 2-3 Tbsp of that liquid. ) also see my Dirty Rice Recipe here. Dirty Rice IP.

For Simple NO soak, Plain Pinto Beans. No salt… 2 c sorted and rinsed Pintos. Add 4 c water. Set the pressure cook time for 50 min with 30 min NPR. See pics below. Use these to mash and make refried beans from. Mash til desired consistency, salt to taste, add Lard to taste.

Plain Pintos, no salt or seasoning. Sorted and Rinsed. 50 min hi pressure with 30 min NPR. See next pic for Refried Beans

Refried Beans from plain Beans. Just added Salt and Lard to taste.

These are for Hummus, you can leave out the Bacon grease and the Chicken Broth or the spicy pepper if you want for vegetarian. 1 c Beans rinsed, 1 c Sweet Onion, 3 c water, 3 cloves minced Garlic, 2 tsp Low Sodium Better than Bullion Chicken, 2 Tbsp Bacon Grease, 1 tsp Salt, 1 tsp Pepper, 1 tsp Oregano leaves, 2 tsp Chili Powder, 1 tsp Cumin, 1 Thai Chili pepper or Serrano, Set time for 60 min Hi pressure and allow 30 min NPR…
see recipe for Hummus here.. Hummus.

Beans: Above are several different Batches…so don’t limit yourself to just one way to make them. You can even Add Fresh pork Butt/Shoulder If you want for Pork and Beans.

I am including 3 methods of making Beans. They include: OVER NIGHT SOAK, FAST SOAK, and NO SOAK methods.

Soooo if you want to do Beans like Pinto Beans, Black Beans or small Red Beans… It is all the same. I have added a recipe for Black Beans from Dry at the bottom.

The pics are of various Beans.

TIP: adding 1 tsp of Baking Soda helps the beans all cook evenly.

I don’t like dealing with any floaty beans that end up crunchy and I want the toxins out, you know….the “tooty” toxins.. and, sometimes I forget to or don’t want to soak over night….I do the 1 hr FAST SOAK method, even though it doesn’t take an hour.

AFTER FAST SOAK. Notice the beans have started to swell and are wrinkled.

Difference between rinsed and one hr fast soak.

Cover By about 2”-2 1/2” water again to cook.

OVER NIGHT SOAK.
Sort and rinse Beans, cover them by about 3” of cold water and let them soak over night or for 8 hrs. Follow Recipe and Instructions Below.

FAST SOAK.
Sort and rinse the beans, put them in the pot. Cover with water 2″ above the beans for swelling. Turn to sauté, no lid. Bring to a boil and turn off and let set for about five minutes, then dump water and rinse Beans with cold water. Put Beans back into the pot. Cover them by 2”-2 1/2” water. Follow Recipe And Instructions Below.

NO SOAK:
Rinse and sort Beans. Cover with 2-2 1/2” water then follow Recipe and Instructions below, EXCEPT If using the beans button then adjust it to 50-60 for some and allow for 25 min NPR.

INSTRUCTIONS and RECIPE
Salt the water enough to make it taste Almost as salty as Seawater. I do mine by taste but this is close also can be adjusted for more or less Beans.
About the Water.
Remember your going to cover them by a bout 2”. For a Pound it will be about 6 cups.

For about 1 lb of sorted and rinsed dry Beans, add
Salt to taste (remember Seawater taste). Use a little less if you want to reduce the extra liquid at the end? Some folks Salt after cooking. Your choice
1-2 tsp of Oregano or Italian Seasoning .
1 Bay Leaf.
1 Onion rough chopped.
5-6 cloves Garlic chopped
1-2 tsp Cumin.
2-3 tsp Chili Powder.
1/4 tsp Cayenne Pepper (or more for more spice)
1 Tbsp Olive Oil to keep the foam down

Taste the Water at this point BEFORE adding the Bacon…it, should be almost as salty as Sea Water. You should also be able to taste the Spices in the Water, but Cayenne is sneaky…gets hotter as it is cooking

1 Ham Hock, Ham Bone, Or 6 pieces of Bacon

OPTIONAL: 1 tsp Baking Soda, and some people love Peppers…green, or sweet multicolors.

Put the Lid on, and vent to Sealing.

FOR PRESOAKED BEANS : Press pressure cook, manual or Beans/Chili setting, adjust 35-40 min. And then 15 min to full NPR. TIP: full NPR makes creamier beans.

For Dry.. NO SOAK BEANS: Press pressure cook, manual or Beans and adjust the time to 45-50 min and 25min NPR. Depending on how soft you want them, 45 will give you done, but firm Beans, 50 will give you creamy really soft Beans. Always allow for at least 20 min NPR.. 30 is better.
Garbanzos do better at 60 min with 30 min NPR.
If you feel that there is too much Liquid when the Beans are done. You can mash some Beans to thicken it up, or you can turn the Pot off and back on to Sauté for a few minutes and reduce the Liquid . But be careful because this will concentrate the Seasonings.

On this batch I added about 4 cups of shredded Pork Butt with fat and all AFTER cooking since this was a Side for a Mexican Taco feed.

Cranberry Beans.. NO SOAK. “Beans/Chili setting” 35 min 15 min NPR. This small batch only had Johnnies seasoning added to the water and 2 tsp Bacon grease.

These are the Cranberry Beans from above. Love the Liquor.

Mayocoba/Canary Beans with red onion and Garlic.

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Black Beans: This is for you Adrianne.

These Beans have a little kick, (2** spicy) so if you want them milder, see the Parentheses next to the Chili powder and Cayenne..

4 c Water.
2 c Black Beans sorted and rinsed. UNSOAKED
1 med Sweet Onion Chopped.
4 Cloves Garlic minced.
3/4-1 tsp powdered or dried and rubbed Oregano. (Rubbed between your palms to crush)
2 tsp Cumin.
1 1/2 tsp Sea Salt.
1/8 tsp Baking Soda.
1/2 TBSP Chili Powder. ( 2 tsp for milder, but do 1/4 tsp Cayenne Pepper)
1/2 tsp Cayenne Pepper. ( 1/4 tsp for milder but do 2 tsp Chili Powder)
1 Tbsp Lard (omit for Vegetarian) Butter works too.

Load into Pot and Press Beans, and adjust time to 45-50 min, allow for 20 min NPR.

About 1” water above the 2 cups of dry Beans in the 6 q

Black Bean Hummus IP

This recipe could also be used for regular Garbonzo Bean Hummus but omit the Wine.
Also check out my recipe for regular Hummus Recipe here. Hummus

Black Bean Hummus

INGREDIENTS:
1 cup cooked Black Beans …..(recipe here.) OR 1 Can, Drained
Beans Pintos and others cooked In the IP.
2 Tbsp Tahini.
1 clove Garlic minced.
2 Tbsp Olive Oil.
2 Tbsp Lemon juice. Or Lime or lemon/lime
1 Tbsp White Wine Vinegar. Or 2 tsp Wine and 1 tsp AC Vinegar
1/2 tsp ground Cumin
Salt and Pepper

Serve with Chips, Pita, Crackers, Peppers, your choice.

DIRECTIONS:
In a Food Processor, Blend all the ingredients, starting with Garlic first. Blend it well first before adding the rest of the Ingredients.
Add the Beans, they can be cold or hot, then blend until smooth. Let sit for 15 minutes before serving.
I like to fancy it up in a Bowl with sprinkled bits of Pepper Flakes and EVOO, or as seen in the Pics with EVOO Peppers, Sun dried Tomato, Paprika, Pine Nuts. Whatever I’m in the Mood for, even Bacon Bits!
Enjoy!

Pie Crust and Pies

Pie Crust for Sweet or Savory.

Sometimes Accidents happen. Especially around Dessert time. I just needed a simple couple of Pies so I made 2 sheet Pan Pies, the Pumpkin pie dropped on the Counter ??‍♀️??‍♀️. Still delicious! The round ones were brought by our Company. the Cherry Pie was not mine.

Scroll down for more Pie Recipes
This Recipe calls for 1/4 part Lard and 3/4 part Butter, but You can also use all Butter, or 1/2 c Butter to 1/2 c Lard, or 1/2 Shortening to 1/2 Butter to make Your Crusts, but the more Lard, the harder to work with the Dough because Lard makes the Dough more Sticky. So this is a more workable Dough and still Flakey as if you used Lard.

INGREDIENTS FOR PIE CRUST….
Makes 2:
3/4 tsp Salt.
2 3/4 c flour.
1/4 c Shortening, Butter, Lard (or for Savory, Fat from Pork or Beef Roast skimmings)
3/4 c salted Butter
3/8 c Ice water.. or up to (1/2 c +2 Tbsp)

HINT…
FOR THANKSGIVING… Because I make about 6 pies, I pre measure the Flour to single Recipe Batches, (makes 2 Crusts ea) and Add the Salt and Butter to individual Baggies, then I toss them all into the Frigid until I’m ready to make either the Crusts or Pies. Sometimes I roll them out, and roll the Crusts up on Saran Wrap like Pillsbury does to make it easy to just pull out and let come to room temp before adding to the pie pans. I also use a Double Crust Recipe to make Pie Bars in a Jelly Roll Pan.
Another Tip… if you are making lots of Pies, you can use a Tortilla Press to start the roll out Process.. just stack them up with wax paper in between, and keep them on a Cookie Sheet in the frigid as you work each one.

Pie Dough is finicky. Too much Water and over mixing can cause tough Crusts.
Too much Lard and the Dough can be too sticky to handle and will need more Flour.

DIRECTIONS FOR HAND MIXED.
Use a Dry Measure-Measuring Cup (because a Wet Measure-Measuring Cup has a lip on it)….Using the Spooning method to measure your Flour, spoon Flour into your DRY MEASURE-measuring Cup to avoid compacting the Flour, or gently fluff up the Flour in the bag first and carefully dip the Measuring cup under the Flour that you want and let it fall into the Cup, scrape off the excess with a Flat blade. Repeat this for every Cup measured out.
Add the Flour and Salt to a large Mixing Bowl and stir with a Whisk or Fork.
Using Cold Butter and or Lard, cut into Tbsp sized pieces.
Add 1/2 of Butter/lard to the Flour and using a Pastry Cutter or two Forks, cut the Fat into the Flour until it’s all the size of Peas, then cut in the rest of the Fat and cut in until the lumps are more like Cornmeal.
Without Pouring the Water in one spot, Drizzle the Ice Water over the Mixture and fold in. Without over working the Dough, Keep folding until the Dough comes together and can be formed into a Ball. If Dough is too dry, then add 1 more Tbsp of Water and mix in. Again try not to Overwork the Dough.

DIRECTIONS FOR FOOD PROCESSOR:
Add all ingredients to a food Processor except for the Water and Blend in Food Processor by pulsing until Dough barely begins to form. Add the Ice Water and pulse until starts to form a Ball, it should still have a little Flour on the outside that you will use when you form a ball with it before rolling out.
To make the Dough easier to roll out, divide it into half. Form two Balls. Wrap the balls in Saran Wrap or a Baggie and put them into the Fridge for 1 hr…30 minutes minimum. Take one ball out and let set on the counter for 5 min. Proceed to roll the dough out on a Floured surface, Flour the top of the dough and Pin as well. keeping the surfaces floured. See Pics.
Another way to do this is to put between two pieces of Saran Wrap.

I have used cold Flour, cold Butter, frozen Fats, or even refrigerated Lard cut into small cubes, ice Water,….etc. different types of Flour as well. The key, in my opinion is COLD Ingredients.

If you use Lard, the Dough will be sticky, and soft depending on how Cold the Ingredients are, if so, turn out onto a heavily floured surface, try not to overwork. Warm hands can cause problems. Granite/Marble is a great surface to work Pie Dough on if you have Pat it out, and gently roll out to 1/8“. if it’s sticky still, then you may need a long Knife to get under it To loosen it to get it in the pan.

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