Never-Fail Pastry
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Source & History
This one is from my mother (Gram). She said that it truly was a never-fail recipe, that it always produced pastry that was easy to work and beautifully flaky – perfect for pies.
Notes
- I know, the quantity is huge, but it is difficult to halve or quarter an egg. On the plus side, you can freeze it. So you only have to make fresh pastry every 5th time you want a pie.
- You can buy lard at the supermarket – it’s usually where the butter/margarine is.
- You can use 2 knives to cut in the lard or a special pastry cutting tool. I use a metal whisk, with a cutting motion rather than a standard whisking motion. Your final mixture should resemble coarse bread crumbs.
- Author
- Aileen Sorohan
Ingredients
- 5 cups flour plain
- 1 tsp salt
- 3 tbsp brown sugar
- 500 grams lard
- 1 egg
- 3 tbsp vinegar white
- water
Instructions
- Mix dry ingredients in a large bowl.
- Cut in lard.
- Put vinegar & egg in a 1 cup measuring cup & fill with cold water. Beat.
- Add liquid to dry ingredients.
- Mix until flour is moistened.
- Divide into 4 – each quarter is enough pastry for one double crust pie.