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Hi Nancy and all Landers,
I'm not the original person who sent in the recipe for Pie
Crust made with lard but here is my recipe. I found this
recipe in a Farm Journal magazine my MIL had when I was a
new bride and I've used it ever since - 40 yrs. Even if you
don't have the exact measurements right it turns out great.
If the dough is a little sticky just add a little more flour
til it forms a ball. Here's for Roberts wife in Ohio-June in
Mo and Chris in California.
Egg Yolk Pastry
Makes enough dough for 2 pies - double crust on each pie
5 cups flour 1/2 tsp. baking powder 1/4 cup sugar 1/2 tsp.
salt
1 1/2 cups lard(no substitutes)
2 egg yolks stirred into 1 cup cold water
Put all ingredients into large bowl and stir together til it
forms a ball. This freezes very well. I just form whatever
dough I don't use into a ball the size I need for a crust-
flatten it out a little and put in resealable bag and
freeze. I have never made any other pie crust that turns out
as well as this one does. Whenever anyone I know butchers a
pig or buy's a half pig at the locker I always tell them to
save me the lard and I render it down myself. I then put the
rendered lard into containers and freeze it til I need it.
Dianne in Wisconsin
http://www.nancyskitchen
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