I must admit, much to my own shame... I can not make traditional pie pastry. My Grandma had the most amazing pastry recipe. It always came out light and flaky, perfect! She showed me many times how to make it. I even helped her make it a few times. I can make many lengthy and involved pastries mind you. Maybe it is because I had so much respect for my Grandma's amazing apple pie and her wonderful baking skills. The best times of my childhood were spent with her instructing me in the kitchen making pies. I get nervous making the pastry and somehow mess it up LOL SO! My Mum who is awesome at making Grandma Jude's pie pastry comes over and makes up a large batch for me. All is right in the world again, balance is restored!
p.s. Thank you Mum! :) The picture above is an Apple Pie my mum made for Thanksgiving.
overview
- Prep Time: 20 minutes
- Total Time: 2 hours
- Makes: 6 (9 inch) open pies or 3 (9 inch) pastry topped pies
ingredients
1 lb. Tender Flake Lard
5 ½ cups all purpose flour
dash of salt
1 tsp. baking powder
1 cup water
1 egg
1 tbsp. white vinegar
directions
In a large mixing bowl mix together flour, salt, and baking powder. Using a pastry cutter or 2 knives cut the lard into the pastry until it is well mixed forming pea sized pieces. It should resemble gravel.
Add gently beaten egg and vinegar to 1 cup water, mix.
Form a hole in the middle of the flour mixture. A bit at a time add water mixture in the middle of the bowl, stirring in with a fork. Alternate between adding liquid and stirring until you are able to form a ball with your hands. You may not need to add all of the liquid or even add a teaspoon extra of water if it is too dry and not holding together in ball form. You do not want the pastry to be sticky, it should be smooth and constant in texture.
Form into 6 equal sized balls, wrap in plastic and chill for at least 1 hour before using.
When you are ready to use the pastry make sure to roll it out on a clean well floured work surface. I also lightly flour my rolling pin at this time.
Roll out pastry an inch wider than your pie pan. Use the edge of a knife to loosen pastry from work surface if needed. Slide pastry over rolling pin to transfer to the pie pan. Press into pan, trim edges, leaving extra to crimp the top if desired.
To make the pie top roll out pastry slightly larger than the pie pan. Using a knife and the pie pan inverted atop the pastry, cut out your top. Again use knife to gently loosen from surface if needed and the rolling pin to transfer the pastry on top of filled pie.
Form a hole in the middle of the flour mixture. A bit at a time add water mixture in the middle of the bowl, stirring in with a fork. Alternate between adding liquid and stirring until you are able to form a ball with your hands. You may not need to add all of the liquid or even add a teaspoon extra of water if it is too dry and not holding together in ball form. You do not want the pastry to be sticky, it should be smooth and constant in texture.
Form into 6 equal sized balls, wrap in plastic and chill for at least 1 hour before using.
When you are ready to use the pastry make sure to roll it out on a clean well floured work surface. I also lightly flour my rolling pin at this time.
Roll out pastry an inch wider than your pie pan. Use the edge of a knife to loosen pastry from work surface if needed. Slide pastry over rolling pin to transfer to the pie pan. Press into pan, trim edges, leaving extra to crimp the top if desired.
To make the pie top roll out pastry slightly larger than the pie pan. Using a knife and the pie pan inverted atop the pastry, cut out your top. Again use knife to gently loosen from surface if needed and the rolling pin to transfer the pastry on top of filled pie.
tips & tricks
Try not to handle the pastry with your hands after it has been chilled, the warmth from your hands will alter it's texture.
To ensure your pastry has that lovely golden colour after baking, brush it with an egg wash prior to baking. Lastly sprinkle the pastry with a tablespoon or so of white sugar.
Egg wash - 1 egg beaten with an ounce of milk
This recipe works for most every type of pie or tart, it is even lovely when used for making quiche.
To ensure your pastry has that lovely golden colour after baking, brush it with an egg wash prior to baking. Lastly sprinkle the pastry with a tablespoon or so of white sugar.
Egg wash - 1 egg beaten with an ounce of milk
This recipe works for most every type of pie or tart, it is even lovely when used for making quiche.
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