|Flaky and Tasty Pastry|
"This pie crust has been exceeded on for three generations. If you are seeking out splendid tasting pastry, this is the recipe for you. While the debate among shortening and lard continues, I endorse the usage of lard because it makes a flakier dough. Since this recipe makes so much I frequently roll out a few greater pie shells or freeze it in small quantities, and defrost it after I need it. Great whilst you're in a hurry! If necessary, use up to a half of cup more water."
- four half of cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- four teaspoons brown sugar
- 1 pound lard
- 1 egg
- 2 tablespoons distilled white vinegar
- 1 cup water
|Prep :||Cook : 48M||Ready in :|
- Beat the egg in a measuring cup. Add the vinegar and sufficient cold water to make one cup of liquid.
- In a huge bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry substances. Blend with knives, or a pastry blender, till the combination is crumbly. Add the liquid components, blending with a knife. Do no longer use your fingers because it tends to melt the lard too much. Add additional water, if required, to make a tender ball of dough. If the climate is heat, refrigerate your dough for 1/2 hour to kick back it before rolling. Warm dough doesn't roll as nicely, and calls for an excessive amount of flour, which makes it much less flaky.
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