*Butter-Lard Pastry* Makes 2 nine - inch crusts This is a beautiful pastry. Flaky just right. You can add a touch of sugar to it if you are making a fruit pie. 2 cups all purpose flour (280g) 3/4 teaspoon salt 1/3 cup butter (76g) 1/3 cup lard (or white vegetable shortening) (74g) 5 to 6 tablespoons of ice water (note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc. Warp in cling film and refrigerate for 1 hour. |
Post a Comment
Thanks for stopping by. I love to hear from you so do not be shy!
BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.
Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.
Thanks so much for your understanding! I appreciate you!