- 6
Ingredients
- 5 cups flour
- 3 tbsp brown sugar
- 2 tsp salt
- 1 tsp baking powder
- 1 lb lard, fairly cold
- 1 egg
- 2 tbsp vinegar
- 1 cup cold water to make
Preparation
Step 1
Measure flour, sugar, salt, and baking powder into large bowl. Cut in lard until the size of tiny peas.
Break egg into measuring cup. Beat with fork. Add vinegar. Pour in enough water to measure 1 cup. Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. Shape into ball. Divide into 4 flattish balls. Wrap and refrigerate. Store in refrigerator up to 2 weeks. Freeze to have a continuing supply on hand.
BAKED PIE SHELL:
A simple method to bake a pie shell is to cover the outside of an upside down pie plate. You don't get a fancy fluted edge, but you always have sides. Place another pie plate over almost cool crust, turn and release. It won't quite touch the bottom of second pie plate but you will never be able to tell once it is filled. Whether you bake pastry inside or outside of pie plate prick all over with fork before baking in 400ºF (200ºC) oven about 10 to 15 minutes until lightly browned. The most common side is 9 inch (22cm). To have a fluted edge, line pan with pasty ½ inch (12cm) wider than pan all around. Fold under and flute (crimp) with fingers.
TART SHELLS:
Line 2 5/8 inch (7cm) muffin cups with pastry. Measure with string to determine diameter of circle needed. Other sizes may also be used from larger to smaller.
BAKED TART SHELLS:
Measure outside measurement of muffin cup to determine diameter of circle needed. Cut out circles. Fit over outside of cups. Press 4 corners together. Prick all over with fork. Bake in 400ºF (200ºC) oven about 10 to 15 minutes until browned. Remove from pan while a bit warm. Shells may also be pricked and baked inside muffin cups but be prepared for shrinkage. Various sizes of tart molds may also be used.