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Flaky and Tasty Pastry

"This pie crust has been exceeded on for 3 generations. If you're searching out amazing tasting pastry, this is the recipe for you. While the talk between shortening and lard maintains, I advise using lard as it makes a flakier dough. Since this recipe makes so much I regularly roll out a few extra pie shells or freeze it in small quantities, and defrost it once I need it. Great while you're in a rush! If essential, deplete to a 1/2 cup greater water."

Ingredients :

4 half cups all-cause flour
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons brown sugar
1 pound lard
1 egg
2 tablespoons distilled white vinegar
1 cup water

Instructions :

Prep :	Cook : 48M	Ready in :

Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
In a massive bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry elements. Blend with two knives, or a pastry blender, till the mixture is crumbly. Add the liquid substances, mixing with a knife. Do no longer use your fingers because it has a tendency to soften the lard too much. Add extra water, if required, to make a tender ball of dough. If the climate is warm, refrigerate your dough for half of hour to sit back it earlier than rolling. Warm dough would not roll as well, and requires an excessive amount of flour, which makes it less flaky.

Notes :

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