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Return to January 8, 2010
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Hi, Nancy! Hope you were able to rebuild your computer!
Chris in California and everyone else who are looking for
the large batch pie crust made with lard, this is what I
came up with! It was listed in the July 2009 listing of
recipes. By the way, I use the Betty Crocker recipe for pie
crust, using ice water and Crisco and have never had a bad
pie crust! Just remember to not to handle it too much. It
will get "cardboardy" if you do. Also, the search area is
always at the top of each newsletter. I use it all the time
to find any recipe from the past. It works every time!
Recipe from Nov. 2, 2005 Newsletter:
Seven-up Pastry
5-1/2 cups all-purpose flour
1 pound lard
2 teaspoons salt
7-Up (3/4 to 1 cup)
Mix flour and salt with the lard. I use a potato masher to
cut the lard into the flour till it resembles course crumbs.
Mix in the 7-Up and stir with a fork till combined (start
with 3/4 cup and add more if needed). Gather pastry into a
ball and knead together a few strokes till incorporated. It
should be fairly smooth and non-sticky. Use about 1/2 cup
flour for rolling out pastry. very smooth and workable,
scraps re-roll well.
Yield 3 double crust large pies or 6 small pies
Chef Raymo www.nancyskitchen.com Chris in NM
http://www.nancyskitchen
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