Food recipes
Most Tender Pie Crust
Most Tender Pie Crust Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched spices, nutmeg, ground leavening agents, baking powder, double-acting, sodium aluminum sulfate...
Most Tender Pie Crust
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
rice vinegar,
Directions:
In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!
).
Roll out and bake as your recipe directs.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
rice vinegar,
Directions:
In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!
).
Roll out and bake as your recipe directs.