Paste with Lard
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/3 cup lard
- Cold Water
Mix salt with flour. Reserve one and one-fourth tablespoons lard, work in remainder to flour, using tips of fingers or a case knife. Moisten to a dough with water. Toss on a flour-covered surface, pat, and roll, roll, roll out. Spread with one tablespoon reserved lard, dredge with flour, roll up like a jelly roll, pat, and roll, roll, roll out; again roll up. Cut from the end of roll a piece large enough to line a pie plate. Pat and roll, roll, roll out, keeping the paste as circular in form as possible. With care and experience there need be no trimmings. Worked over pastry is never as satisfactory. The remaining one-fourth tablespoon lard is used to dot over upper crust of pie just before sending to oven; this gives the pie a flaky appearance. Ice-water has a comparable effect. If milk is brushed over the pie it has a glazed appearance. This quantity of paste will make one pie with two crusts and few puffs, or two pies with one crust where the rim is built up and fluted.
Submitted by Aug 20, 2009
15 min
30 min
45 min