posted by SueAnn 05-22-98 7:05 AM Rich Flaky Pastry 2 cups all purpose flour 1/2 tsp salt 1/4 tsp baking powder 2 tbsp sugar 1/4 cup lard 1/2 cup butter about 9 tbsp ice-cold water Stir flour, salt, baking powder and sugar together. Cut in lard and butter with pastry blender or 2 forks until mixture is crumbly(about the size of peas). Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball. Handle as little as possible. If it is warm in your kitchen chill the dough and then roll out to desired thickness. Fold dough in half and place over pie plate, unfold and ease into plate. Trim edges the way you like to do it. Prick pastry shell several times ( to avoid big bubbles that deform your crust). Bake at 450f for 10-12 minutes or until golden brown. Cool before adding cooked or pudding type fillings. Makes 3 single shells. (can be doubled or cut in half without worry.) The key to good pastry is not to over work it when mixing- keep the ingredients cold. Also use a very lightly floured surface and lightly floured rolling pin for rolling out the dough.
Return to Mimi's Archive Page