Pie pastry using lard
Use this for apple pie. Maybe refrigerator for up to 2 days or frozen up to 3 months.
Pie pastry using lard
Use this for apple pie. Maybe refrigerator for up to 2 days or frozen up to 3 months.
Cooking Instructions
- 1
In large bowl with a pastry blender or knives, cut lard into 2 cups flour and salt until particles are the size of small peas
- 2
In a small bowl, combine remaining 1/4 cup flour and the water; whisk until smooth
- 3
Pour into lard/ flour mixture; stir with a fork just until the ingredients are combined
- 4
Divide dough in half and shape both halves into thick disc. Wrap in plastic wrap and chill for at least 1 hour or overnight before rolling out
- 5
Flour hands generously. Tilt rolling pin & sprinkle it with flour as you rotate rolling pin. On a lightly floured surface, rollout 1 pastry disc 2 inches larger than inverted pie pan. Move rolling pin from center outward. Roll north, pick up pin, roll Northeast, pick up dough and move counterclockwise repeating. Roll out dough as evenly as possible
- 6
Fold pastry into quarter folds and ease into pie plate. Pressing firmly against bottom and sides of pie plate.
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