Pie Pastry (For 2 Pies)
June 26, 2016
"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"
- Serving Size: 1 (297.6 g)
- Calories 1589.8
- Total Fat - 117.3 g
- Saturated Fat - 51.9 g
- Cholesterol - 166.6 mg
- Sodium - 1222.7 mg
- Total Carbohydrate - 118.9 g
- Dietary Fiber - 17.7 g
- Sugars - 0.7 g
- Protein - 23.6 g
- Calcium - 64.5 mg
- Iron - 6.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.8 mg
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.
Tips & Variations
No special items needed.