Title: My Favourite Pie Crust Recipe
Categories: Pies
Yield: 1 servings
5 c All-purpose flour
3 tb Brown sugar
2 ts Salt
1 ts Baking powder
1 lb Cold lard *
1 Egg
2 tb Vinegar
Cold water
* do not use shortening. (This is a slight variation from
the pie dough that I have made all my life--I tried it
during the holidays, and this is a definite keeper for me.
Comments: I would end up with 6 to 8-9 inch pie shells
(tops and bottoms). However, this pastry works well for
mini pie shells (I made 18 mini pies with my piemaker). Of
course, pies can be made individually and the remainder
just covered well and stored in refrigerator.
Measure flour, sugar, salt and baking powder into large
bowl. Cut in lard until the size of tiny peas. I dig
right in with my hands and this makes the job easier.
Break egg into measuring cup and beat with fork until
frothy and add vinegar to egg mixture. Add enough water in
same cup to equal 1 cup. Pour a little at a time over
flour mixture and continue to work pie dough with
hands--continue this until all liquid is absorbed. Divide
into four balls. Wrap and refrigerate. Store in
refrigerator up to two weeks or in freezer for longer
period.
Most often, I make my pie shells immediately and do not put
the dough in the refrigerator. If dough is too moist to
work with add a very little flour. In addition, there will
be extra flour on your board to roll the pastry.JM.
SOURCE COMPANYS COMPANY--PIES (BY JEAN PARE) 1992
