![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Auntie Hazel's Pastry Recipe.
Sep. 10th, 2009 08:14 pmEnough pastry for three double crust pies.
4 cups of flour
1/2 pound of lard
1/2 pound butter
salt if unsalted butter
1 cup water
1 tbsp white vinegar
Mix all up (will be fairly damp), pat it out in a circle, wrap in saran wrap & put in fridge for minimum of 30 minutes. Dough freezes well. Thaw completely in fridge before rolling out.
When making turnovers, bake at 425 F for 20 to 25 minutes.
When making fruit pies, bake at 450 F for 10 minutes, then drop temp to 350 F and continue baking for 40 minutes to an hour, depending on size of pie plate. Pastry should be browning on edges, and fruit juices should be bubbling in the slits. Remember to set the pie on a cookie tray before put in oven. This will catch the inevitable gooey dribbles.
For pie pastry, cut the fat in and leave fat pieces the size of peas. Just use enough water to pull the dough together. Roll out only once. For turnovers, roll out once and then a second time, but no more.
For the scraps: smooth flat and place on cookie sheets, sprinkle with cinnamon and sugar, and bake at 450 F for 10 to 15 minutes. You won't need to store these. :)
4 cups of flour
1/2 pound of lard
1/2 pound butter
salt if unsalted butter
1 cup water
1 tbsp white vinegar
Mix all up (will be fairly damp), pat it out in a circle, wrap in saran wrap & put in fridge for minimum of 30 minutes. Dough freezes well. Thaw completely in fridge before rolling out.
When making turnovers, bake at 425 F for 20 to 25 minutes.
When making fruit pies, bake at 450 F for 10 minutes, then drop temp to 350 F and continue baking for 40 minutes to an hour, depending on size of pie plate. Pastry should be browning on edges, and fruit juices should be bubbling in the slits. Remember to set the pie on a cookie tray before put in oven. This will catch the inevitable gooey dribbles.
For pie pastry, cut the fat in and leave fat pieces the size of peas. Just use enough water to pull the dough together. Roll out only once. For turnovers, roll out once and then a second time, but no more.
For the scraps: smooth flat and place on cookie sheets, sprinkle with cinnamon and sugar, and bake at 450 F for 10 to 15 minutes. You won't need to store these. :)
