LATTICE PASTRY

Lattice Pastry image

Provided by Florence Fabricant

Time 15m

Yield Pastry for a nine-inch latticed-top pie

Number Of Ingredients 4

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1 1/2 cups flour
1 1/2 teaspoons salt
1/2 cup chilled lard or vegetable shortening
2 to four tablespoons cold water

Steps:

Combine flour and salt. Cut in lard or shortening with fingertips, knives or a pastry blender until mixture resembles coarse meal.
Sprinkle in water, mixing lightly with fingertips or a fork, until particles can be gathered together in a ball. Wrap in foil or plastic wrap and refrigerate until ready to use.
To prepare the pastry in a food processor, combine the flour and salt in work bowl and blend together using the knife blade. Add lard or shortening cut into small pieces and process with an on-off or pulse control for a few seconds, until the mixture achieves a uniform mealy texture. Then, with the machine running, add the water a tablespoon at a time, through the feed tube. You will probably need the smaller amount of water and perhaps as little as one to one-and-a-half tablespoons because of the speed with which a food processor amalgamates the ingredients. Process only until a ball of dough forms.