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Posts archive for: 8 April, 2008
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Easy Pie Pastry
@ 2008-04-08 – 20:12:08
Ingredients
5 ½ cups all-purpose flour
2 tsp salt
1 lb chilled lard (cut into large chunks)
1 large egg
1 tbsp white vinegarDirections
1. In large bowl, combine flour and salt. With pastry blender or two knives, cut in lard until mixture resembles coarse meal with a few larger pea-sized pieces.
2. In glass measuring cup and using fork, beat egg with vinegar. Add enough cold water to make 1 cup. Drizzle into flour mixture a bit at a time, mixing it in with a fork, until dough looks evenly moistened and holds together when gently pressed between fingers. You may not need to use all of the liquid.
3. Divide dough into 6 equal balls. Wrap each ball in plastic wrap and pat into a 4-inch discs. Chill for at least 30 minutes before using. For best results, chill 2 hours before using. (Preparing dough in advance – dough can be stored in the fridge for up to 2 days. Dough can be frozen for up to 2 months; thaw in fridge)
4. Roll on lightly floured surface. Each discs rolls out to fit a 9-inch pie plate. If dough cracks while rolling, allow to sit at room temperature for 10-15 minutes or until pliable enough to roll.
Makes 6 single crust or 3 double crust 9-inch pies.
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