Monday, 9 July 2007


I make this large pastry recipe, divide and wrap it into 7 equal pieces and keep it in the freezer. If you have pastry on hand, a pie is very quick to make. I am trying to use less animal products, but know of no substitute for lard for making the flakiest, melt in your mouth pie crusts. Crisco is not even an option and butter makes a very rich crust.

1 pound lard at room temperature
5-1/2 cups all purpose flour
(I often use half whole wheat flour)

Cut lard into flour with a pastry blender until lard is the size of peas.

Break into measuring cup and beat until blended

1 egg
2 tsp salt
1 tbsp lemon juice or white vinegar

Add cold water to bring measure to one cup.

Add liquid ingredients to flour and lard and mix into a soft, smooth dough.

Makes enough for 6-8 single pie crusts.

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