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Return to January 8, 2010
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Nancy ~ It looks like we have a lot of members that are
wanting the pie crust using lard from Laurine in NNY. I also
wanted it and finally found it. The one I found was in a
newsletter from several years ago. I just found it
yesterday, so I have not made the recipe yet.
Sunshine in South Texas (where it is freezing)
Here it is:
Laurine's Pie Crust
Tender, Flakey Pie Crust every time. Makes 5 crusts
Mix together in a large bowl the following:
4-1/2 cups flour
1 tsp. baking powder
1 tsp. salt
3 TBLS. brown sugar
1 lb. lard, cut into pieces as you
Add to the flour mixture with a fork or pastry blender until
it
resembles cornmeal.
beat one egg in a cup with a fork and then
Add:
1-1/2 TLBS. vinegar
and enough water to make 3/4 cup.
Mix well and then add water mixture gradually, until dough
can be formed into a large ball and is completely moistened
If more water is needed though, it can be added a small
amount at a time..
Try not to put your warm hands on the dough any more than
necessary, as this will toughen the dough.
I put the ball on wax paper and place in the fridge for
about a half hour.
Take out and cut into 4 sections equally. I moisten my
counter top and place wax paper on it, then flatten the roll
and roll out the 4 sections , one at a time for what I need,
flouring my rolling pin as I go. This will make two -2-crust
pies and one -1-crust pie. However, if you want to keep any
left over, in the fridge
it will keep for two weeks, and it can be frozen for three
months.
Your gonna love it!
Laurine in NNY on the border
Nancy: For Tender Pie Crust every time, I forgot to say that
I always put ice cubes in the egg/vinegar/water mixture. The
colder the better. I have also used 5 cups of flour with
success. So 4-1/2 to 5 cups of flour are just fine. Sorry I
forgot to tell you that.
Laurine in NNY on the border.
http://www.nancys-kitchen.com/Dec2008/jan-02-2009.htm
This recipe was also resubmitted by Arvilla. Lamo, Mary S,
Linda, Lisa, gramaj, Chris in NM and Betty in MD
http://www.nancyskitchen
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