Rich Flaky Pastry

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.

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