6" Man-Made Pie Crusts

One 6" Pie Crust

• 75g All Purpose Flour

• 50g Fat

  • Butter: 28g or 2 tbsp

  • Lard: 22g

• 25g Ice Cold Water or Vodka

• 1/4 Tsp Salt

• 1/2 Tsp Sugar

Two 6" Pie Crusts

• 150g All Purpose Flour

• 100g Fat

  • Butter: 57g or 4 tbsp

  • Lard: 43g

• 50g Ice Cold Water or Vodka

• 1/2 Tsp Salt

• 1 Tsp Sugar

Tools

• Mixing bowl (big enough for your fists)

• Fork or pastry cutter (or use your hands, you animal)

• Rolling pin (like you’re wielding a club)

• 6" pie tin (your battleground)

• Plastic wrap (for chilling)

• Kitchen scale (for precision, don’t eyeball it)

The Battle Plan

1. Cut the Fat Like a Lumberjack:
   Dump flour, salt, and sugar (if using) into a bowl. Cube your cold butter and lard, then attack with a fork, pastry cutter, or your knuckles until it’s coarse gravel—think pea-sized chunks. Move fast; warm fat kills the flake.
   

2. Bind It Like a Boss:
   Drizzle in that ice-cold vodka (or water). Mix with a fork or hands until it clumps like damp dirt after a storm. Don’t overwork it—keep it rugged. Too dry? Add a splash of water. Too wet? Dust with flour.
   

3. Shape and Chill:
   Form the dough into a thick disk, like a perfect slider patty. Wrap it tight in plastic and chill in the fridge for 30 minutes (or up to a day). This sets up that killer flake.
   

4. Roll It Out Like You Mean It:
   On a floured surface, roll the disk to ~3mm thick, about 8-9" wide for a 6" tin with overhang. Roll from the center out, like you’re swinging a bat with precision. Keep it round—no sloppy edges.
   

5. Fit the Tin Like Armor:
   Roll the dough over your pin, then drape it over the 6" tin. Press it in snug, trim excess with scissors, leaving a small overhang. Fold it under for a sharp rim or crimp it for that rugged charm. Prick the bottom with a fork to stop puffing.
   

6. Ready for the Win:
   For a blind bake (Par-Baked), line with parchment, add pie weights (or dry beans), and bake at 375°F for 12 minutes. Remove weights and bake 4-5 more for a golden base. Otherwise, load it with your bourbon pecan or whatever filling and bake per the Man-Made Pie recipe. Serve it warm, and she’ll be back for breakfast pie!

1. Keep It Ice-Cold: Grab your butter straight from the fridge, or toss it in the freezer for 10-15 minutes. Cold butter’s the secret to a crust so flaky it’ll steal the show. Use unsalted to own the flavor.

2. Gear Up Simple: Snag a sharp knife (chef’s knife does the job). Set up on a solid cutting board—wooden for that raw feel. A bench scraper’s optional for crisp cuts. No ruler needed; just eye it like a pro.

3. Cube It with Purpose: Aim for ½-inch to 1-inch chunks. Smaller ½-inch cubes for quick food processor work; 1-inch ones if you’re mixing by hand for that extra flaky crust.

4. Chop It Down:

• Slice Long: Unwrap the butter stick and cut it lengthwise into ½-inch thick slabs. A standard stick (8 tbsp) splits into 2-3 strips, no sweat.

• Cross-Cut: Turn those slabs 90 degrees and slice into ½-inch to 1-inch cubes. If the butter starts softening, chuck it back in the fridge to firm up.

5. Boss-Level Moves:

• Stay Cold: Hot kitchen? Move fast. Chill your knife in ice water (dry it off) to keep things frosty. No one wants soft butter ruining the game.

• Cut Sharp: For tight results, lightly mark the butter for even cubes. Keeps the dough consistent, no weak spots.

• Hands Off: Don’t warm those cubes with your hands. Use the knife or scraper to move ‘em to a chilled bowl. Stay slick.

6. Stash It Right: Spread the cubes on a plate and slide ‘em into the fridge (or freezer for 5-10 minutes) to keep ‘em cold until you’re ready to mix that dough. Don’t let ‘em sit out.

Why It’s Fire for Pies: Cubed butter makes pockets in the dough that melt in the oven, releasing steam for that crispy, flaky crust. Even cubes mean no greasy, dense patches—just pure perfection.