FLAKY AND TASTY PASTRY
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.
Provided by Michelle LaVerdiere
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 48
Number Of Ingredients 8
Steps:
- Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
- 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.
Nutrition Facts : Calories 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, Sodium 60.4 mg, Sugar 0.4 g
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Hadi Saleem
[email protected]This recipe was a disaster! The pastry was tough and chewy, and it tasted like cardboard. I'm never making this again.
lolol Minecraft
[email protected]The pastry was good, but it wasn't anything special. I've had better.
Mlondi Nombela
[email protected]This pastry was a bit too dry for my taste. I think I'll add a little more butter next time.
Roberta Jackson
[email protected]I've tried many pastry recipes before, but this one is by far the best. The pastry is so light and airy, and it has the perfect amount of sweetness. I'll definitely be using this recipe for all my future baking needs.
Helen Giles
[email protected]The pastry turned out great! It was crispy and flaky, and the flavor was spot-on. I used it to make a quiche, and it was a huge success with my family.
Dawn Kremer
[email protected]This pastry recipe was a total hit! The instructions were clear and easy to follow, and the end result was a flaky, golden-brown pastry that was perfect for my apple pie. I'll definitely be using this recipe again.