June 26, 2016
Desserts, Budget-Friendly, Quick Meals,
Electric Skillet, Freezer, Non-Dairy, Sugar-Free, Make it from scratch, Flour, Pies more
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"Until I tried this recipe I didn't have much luck with homemade pie pastries, I consider this to be the best homemade flaky pie pastry that's made right from scratch!
You can make this recipe with or without a stand mixer, either method makes an amazing pastry, but, of course using a heavy duty stand makes it a little easier to mix, if your considering making this with shortening I would say no to that, it's not the same, use lard only. Makes 4 single pie crust, enough for 2 double-crust pies"
Cut the 1 pound of lard into small size cubes, Place cubes on a plate and freeze for about 15 minutes, just until ultra cold but not frozen.
Combine the flour and the salt in a large bowl or the bowl of heavy duty automatic mixer. Add in ultra-cold large cubes.
Using a stand mixer, or a hand pastry blender, or two knives, cut in the lard mixture until the mixture resembles coarse oatmeal.
In a measuring cup, combine the egg and the vinegar, and add iced water to make 1 cup. Gradually stir the liquid into the lard mixture, adding only enough liquid to make the dough cling together.
Gather the dough into a ball, then into a large log shape. Divide the dough into four equal portions.
Use at once, or refrigerate or freeze until ready to use.
To use pastry dough: roll out on a lightly floured surface. If the dough is "sticky", chill 1 - 2 hours before rolling.
Transfer dough to pie plate or dish, and trim and flute shells or crusts.
Bake according to your pie recipe directions.
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