Lard-Crust Pastry

1¼ cups all-purpose flour
½ teaspoon salt
⅓ cup lard
3 to 4 tablespoons cold water

1. In a medium bowl stir together flour and salt. Using a pastry blender cut lard until pieces are pea-size.
2. Sprinkle 1 tablespoon cold water over part of the flour mixture, gently toss with a fork. Put moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll form center to edges into a circle about 12 inches in diameter.

Yield: 1 9-inch pie shell

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