Flaky and Tasty Pastry The Best Recipes

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Flaky and Tasty Pastry

"This pie crust has been passed on for three generations. If you're searching out exquisite tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend the usage of lard as it makes a flakier dough. Since this recipe makes a lot I regularly roll out some greater pie shells or freeze it in small amounts, and defrost it after I need it. Great while you're in a hurry! If vital, use up to a half cup more water."

Ingredients :

four half cups all-reason flour
1 teaspoon baking powder
1 teaspoon salt
four teaspoons brown sugar
1 pound lard
1 egg
2 tablespoons distilled white vinegar
1 cup water

Instructions :

Prep :	Cook : 48M	Ready in :

Beat the egg in a measuring cup. Add the vinegar and sufficient bloodless 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 components. Blend with knives, or a pastry blender, till the mixture is crumbly. Add the liquid elements, blending with a knife. Do no longer use your fingers because it tends to melt the lard an excessive amount of. Add additional water, if required, to make a smooth ball of dough. If the weather is heat, refrigerate your dough for half of hour to chill it before rolling. Warm dough would not roll as nicely, and calls for an excessive amount of flour, which makes it much less flaky.

Notes :

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