This recipe will show you why old-fashioned cooks choose lard for their pastry. The pastry turns out super flaky and manageable to roll out. Along with the lard, there 's brown sugar, egg yolk, vinegar and baking powder. The resulting dough bakes up into
INGREDIENTS (for 6 servings):
- 5 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 pound lard
- 1 egg
- 2 tablespoons distilled white vinegar
- 5 tablespoons cold water
PREPARATION:
Measure flour, sugar, salt, and baking powder into large bowl. Mix thoroughly and cut in lard until dough is the size of tiny peas.
Break egg into 8 ounce measuring cup. Beat with a fork, then pour in vinegar. Add enough cold water to reach the top (you will have a total of 1 cup liquid). Pour over flour mixture a little at a time, tossing and stirring with a fork until all liquid is absorbed.
Shape dough into a ball, then divide into four equal portions. Wrap tightly. Can be stored in refrigerator up to 2 weeks, or freezer up to 6 months. Each portion will make 1 double crust pie.