Flaky and Tasty Pastry recipe

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Ingredients

4 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons brown sugar
1 pound lard
1 egg
2 tablespoons distilled white vinegar
1 cup water

Nutrition Info

131 calories
carbohydrate: 9.4 g
cholesterol: 12.9 mg
fat: 9.7 g
fiber: 0.3 g
protein: 1.3 g
saturatedFat: 3.8 g
servingSize: -
sodium: 60.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.

  2. In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.

Recipe Yield

5 - 6 crusts

Recipe Note

This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water.

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