Pastry for Double Crust Pie

Preparation

Refrigerator

Chill (if needed)

Ingredients

2 cups
1/2 tsp
2/3 cup
6-7 tbsp

Flour
Salt
Lard
Water (cold)

Instructions

1. In a mixing bowl, stir four and salt together.
2. Using a pastry blender, cut in lard until pieces are pea size.
3. Sprinkle 1 tbsp of cold water over part of the mixture.
4. Gently toss with a fork.
5. Push moistened dough to the side of the bowl.
6. Repeat steps 3 - 5 until the dough is moistened.
7. Divide the dough in half.
8. Form each half into a ball.

Pastry for Single Crust Pie

Preparation

Refridgerator
Yield:

Chill (if needed)
1 pastry crus

Ingredients

Flour
Salt
Butter or lard
Milk (cold)

1 1/4 cup
1/2 tsp
1/2 cup
4-5 tbsp

Instructions

1. In a bowl combine flour and salt.
2. Cut in the fat until crumbly.
3. Gradually add milk while tossing with a fork until a ball forms.
4. Roll out pastry to fit a 9" or 10" pie plate.
5. Transfer pastry to pie plate.
6. Trim pastry to 1/2" beyond edge of pie plate and flute the edges.
7. Fill or bake the crust according to recipe instructions.

Aunt Laurie's Pasty Crust

Preparation

Refridgerator

Chill

Ingredients

Lard
Water (boiling)
Flour
Salt

1 cup
1 1/4 cup
5 cups
Dash

Instructions

1. Whisk flour and salt together.
2. In a mixing bowl, pour hot water over lard and stir until melted.
3. Add flour/salt mixture to the lard mixture and mix thoroughly until all flour is incorporated.
4. Cut the into 7-9 pieces, make hockey puck shapes.
5. Wrap dough ball in plastic wrap and chill.

Aunt Florence's Pasty Crust

Preparation

Yield:

6

Ingredients

Flour
Lard
Salt
Water (cold)
Vinegar
Egg

3 cups
1 cup
1 tsp
1/2 cup
1 tbsp
1

Instructions

1. Mix flour, lard, and salt together with a pastry blender.
2. Beat cold water, vinegar, and egg into the mixture.
3. Refrigerate about 15 minutes before making pasties.