FLAKY AND TASTY PASTRY
This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water.
Provided by Michelle LaVerdiere
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 48
Number Of Ingredients 8
Steps:
- Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
- In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.
Nutrition Facts : Calories 131 calories, Carbohydrate 9.4 g, Cholesterol 12.9 mg, Fat 9.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 60.4 mg, Sugar 0.4 g
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