Pastry Crust

My basic pastry crust.

Works for both sweet and savory pies.

Butter Lard Pastry Crust

Edited: December/2014

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder (something that my grandmother always did)

NOTE:  Or use all Butter

(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, pinch of baking powder,  and cut in butter and lard.  I use a box grater to grate the butter.

Or you can use a food processor or a pastry blender to cut in the butter/lard.   

Add water,  mixing with a fork until pastry comes together. Tip out on to a floured board.  Quickly  pat out (or roll with pin)  and fold, like a letter, roll and fold three or four times to form layers.   Cut in half and pat each half into a flat disk.  Refrigerate for an hour before using.

The secret to a good crust is to not over-handle the dough.

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  1. Pingback: Apple Dumplings |

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