Monday, September 13, 2010

Pie Crust Recipe - Taking a Break

Having difficulty using my left hand so will be taking a break from typing for a bit- not long I hope.

Here is the recipe. I got it from the Cooking Forum. I believe it was originally posted by Sharon (Canary Islands)and reposted by Annie.

I used part lard and part butter. All else the same.


These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.
5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.
Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out.

1 comment:

  1. just found your recipe for the pie crust and I couldn't wait to try it! I've got it chilling in the fridge right now to roll out later. It's similar to my Mom's but she used Crisco. I keep lard on hand for baking as it does make a fine crust with baked goods. I saw on Food Network that lard is actually lower in saturated fat than butter, who would have thought that! We don't eat pie often enough to worry about fat though. Enjoying your blog so much!