PASTRIES & VARIATIONS: As part of the pastry variations, I am posting again this recipe of pie dough that is used to make savoury "steak & kidney pies", "beef & mushroom pies", etc, as well as the basic apple pie that is a dessert.

BASIC SHORT CRUST PASTRY:

 

 

 

1 lb cold lard cut into cubes                                        

5-5 ½ cups all purpose flour

3 tsp. salt                                                                    

1 egg

1 tbsp. vinegar                                                            

¾+ cup ice water

 

 

 

Beat egg and vinegar into ice water to make up 1 cup liquid. Refrigerate until use.

 

Place flour and salt in work-bowl of food processor fitted with steel blade. Process on/off to mix.  Add lard into work bowl and process a few seconds until mixture resembles coarse bread crumbs.  With machine running, add ice water mixture in a steady stream through the feed-tube. Process with on/off pulses a few times, until mixture is just coming together into a ball. Do not over process.

 

Turn dough out onto a large piece of waxed paper. Bring the edges of paper together and pressing through the paper to make dough into a ball.  Knead gently once or twice to distribute the fat evenly. Flatten the ball out to a large flat round. Wrap well and refrigerate 10 minutes before using.

 

Dough may be frozen for up to 1 month. Defrost in fridge before using.

 

This recipe is sufficient for a double-crusted pie. If only a top or bottom pie crust is needed, make dough with half the amount of ingredients.