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| Short Crust Pastry
12 tablespoons of butter, chilled and cut into 1/4 inch bits
3 cups of all purpose flour
4 tablespoons of lard, chilled and cut into 1/4 inch bits
2 tablespoons of sugar
1/2 teaspoon of salt
6-8 tablespoons of ICE water |
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For one 9 inch double crust. In a large, chilled bowl, combine the butter, lard, flour, sugar, and salt with fingertips until they look like flakes of coarse meal. Do not let the mixture become oily. Pour the ice water over the mixture all at once, tossing together lightly with your fingertips. Gather the dough into a ball. If the dough is crumbly, and the remaining ice water by drops until the particles adhere. Dust the pastry dough with a little flour. Wrap it in wax paper. Refrigerate for at least a half hour before using. This is especially good for fruit pies. Spread softened margarine over the bottom crust before filling with fruit mixture. |
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Basic-Recipes.com
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