Today has been an extremely productive day, thanks in great part to soteltie, who came over this afternoon and was my cheerleader/fabulous company during a marathon cooking fest
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I am desirous of your pie crust recipe! I use my mother's and sometimes it turns out wonderfully, and sometimes it turns out like lead! I made all the pies for Turkey day this year and it was a lead year :(
If any of you and yours keep Kosher, this is not the recipe for you, but I'll give it to you anyhow. :-)
1 1/4 c. flour 1/3 c. lard 4-5 Tbsp water or more to achieve the proper "dough" consistency. Don't be afraid to add more water if necessary (it usually is). If you add too much by accident, just add a little more flour--this recipe is pretty forgiving that way.
That's all there is to it! Perfect crust every time. I've been using it for 11 years without a single failure.
Lard is available in most large grocery stores here. It is refrigerated, sometimes frozen. The Spanish name for it is manteca, I think. It is from pork and hydrogenated--the texture is very similar to Crisco. There is no pork smell or flavor.
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1 1/4 c. flour
1/3 c. lard
4-5 Tbsp water or more to achieve the proper "dough" consistency. Don't be afraid to add more water if necessary (it usually is). If you add too much by accident, just add a little more flour--this recipe is pretty forgiving that way.
That's all there is to it! Perfect crust every time. I've been using it for 11 years without a single failure.
Reply
It sounds very much like my recipe, except mine has some salt and the lard is butter.
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The Spanish name for it is manteca, I think. It is from pork and hydrogenated--the texture is very similar to Crisco. There is no pork smell or flavor.
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