THE BEST PASTRY RECIPE EVER!
This is another recipe from my MIL it's the best pastry recipe I have ever eaten in my life! An update: I just found out this Holiday Season how my MIL bakes this pastry which I have just updated the recipe. I had never known until now as at 90 years young we were helping her make her signature pies Wild Blueberry & Raspberry while my MIL supervised us "very" carefully! So it wasn't until I was getting ready to put the pies in the oven that I learned her method of baking at 400 Degree's for 10 minutes then 350 Degree's for the duration until golden brown. I regret I did not know this either you must add 1 Tablespoon of vinegar to the the one cup containing the egg and cold water making up only 1 cup to add to the dough. The recipe instructions have now been updated in the recipe. I did not know about either of these until now which I feel must be the secret to her flaky tender pie crust! My apologies to all at www.food.com for this error.
Provided by oilpatchjo
Categories Dessert
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Keep 1 cup of the flour out to use this flour to roll out dough with.
- Combine lard,flour,baking powder,salt.
- In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
- Add egg, water and vinegar to flour mixture form a ball.
- Do not overwork dough.
- Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
- Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
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Ukya Shing
[email protected]These pastries are the perfect way to end a meal. They're light, flaky, and full of flavor.
Jackson Kasema
[email protected]I've tried many pastry recipes, but this one is definitely the best. It's easy to make and the results are always amazing.
tahir javed
[email protected]These pastries are so delicious, I could eat them every day.
Surafel Maseresha
[email protected]I've made these pastries several times now, and they're always a hit. They're the perfect dessert for any party or gathering.
Raja Real Estate
[email protected]I love that this recipe uses fresh fruit. It makes the pastries taste so much better.
Mahi Tanvir
[email protected]These pastries are the perfect treat for any occasion. They're easy to make and always a crowd-pleaser.
Sarah Weasley
[email protected]I'm not a big fan of pastries, but these ones were amazing. The crust was so flaky and the filling was so flavorful.
Vin Shizel
[email protected]These pastries are so easy to make, and they always turn out perfect. I love that I can use any kind of fruit I want.
Sargamthapa Magar
[email protected]I've tried a lot of pastry recipes, but this one is by far the best. The crust is so light and flaky, and the filling is perfectly sweet and tart.
Mindy Bindy
[email protected]These pastries are the perfect combination of sweet and tart. I love the flaky crust and the gooey filling.
Edozie Smart
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover fruit.
Arslan Ghumman
[email protected]I made these pastries for a party and they were a huge hit. Everyone loved them!
Junior Morribo
[email protected]This recipe is a keeper! The pastries were absolutely delicious. I would highly recommend this recipe to anyone.
Miracle David
[email protected]I've made this recipe several times now, and it always turns out perfect. It's my go-to recipe for pastries.
Touhid Rahman
[email protected]I'm not a huge baker, but this recipe was easy to follow and turned out great. The pastries were a hit with my family and friends.
Faisal Ahamed Shoishob
[email protected]I was a bit skeptical at first, but this recipe really is as good as it says it is. The pastry was so light and airy, and the filling was just the right amount of sweetness.
Mohammad Aminul
[email protected]This is the best pastry recipe I've ever tried! The crust was flaky and buttery, and the filling was perfectly sweet and tart. I will definitely be making this again.