Puff Pastry

Makes enough for a double crust 8 or 9 inch pie

2 cups flour
¼ lb butter (1 stick), cut into ¼ inch bits, chilled
¼ lb lard, cut into ¼ inch bits, chilled
¼ teaspoon salt
4 - 6 Tablespoons ice-cold water

Special equipment

wax paper


Store the water in a measuring cup in the freezer before you begin to work. The will assure that it stays cold. Sift flour and salt together. Quickly work in the chilled lard and butter with your hands until the mixture flakes into a coarse meal. Now add 4 Tablespoons of water (that's ¼ cup and that's why you stored it in a measuring cup), so the particles stick together. Add more water if needed. Gather it into a ball. Do not overwork the dough: it'll get tough. Wrap the ball in waxed paper and store for at least an hour in the fridge. Roll into crusts as needed

First served: Samhain 1991
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Last modified: © Februart 1991