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Flaky and Tasty Pastry

By: Michelle LaVerdiere

"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."

Rate/Review | Read Reviews (26)

Servings (Help)

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Original Recipe Yield 5 - 6 crusts

Ingredients

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

Directions

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