Flaky Pastry (Pie Crust or Tart Dough)
(Shared recipe submitted by Teri Gostick.)
Teri writes: "Here is a recipe for flaky pastry for pies, tarts, etc. I have been using this recipe for years and it has never failed me yet."
- 5 to 5-1/2 cups all-purpose flour
- One pound lard (or shortening)
- 1/4 teaspoon salt
- 1 egg, well beaten
- Ginger ale
Place flour, salt and diced lard in a fairly large bowl. With a pastry cutter, blend the lard into the flour until it looks like peas or corn kernels. Put the egg in a large measuring cup and add enough very cold ginger ale to make one cup; whip well (this will foam up so use a deep enough container so you don't run over top of dish). Blend all the liquid into the flour and lard mixture, mix just until pastry pulls away from sides of bowl.
I cut the pastry dough into 4 equal parts and wrap each ball with plastic wrap. Chill about 2 hours. Cut one ball in half and roll out to fit a 9 or 10-inch pie plate. Fill with pie filling and roll top crust out and place on top of fruit. Seal well and remove excess dough from edges of plate. Flute and seal edges well. I gently brush cream on top of pie, and then cut steam holes in top crust. Bake according to your favorite recipe. Remaining dough can be frozen in individual portions until needed.
About Teri Gostick: Teri sends this recipe from Calgary Alberta, Canada. Her e-mail address is firstname.lastname@example.org.
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