Flaky and Tasty Pastry

This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water.

• Calories: 131 Calories

Ingredients

• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 ½ cups all-purpose flour
• 1 cup water
• 2 tablespoons distilled white vinegar
• 4 teaspoons brown sugar
• 1 pound lard

Recipe Instructions

Step 1

Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.n

Step 2

In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.n