This tried and true pastry has been a favourite in my family for years. Made with lard, it is rich, flaky and the perfect pairing for all of your favourite pies and pastry needs!
Flaky Pie Pastry
Makes ~6, 9 inch pie crusts
- 5 1/2c flour
- 1 lb lard
- 1 tsp baking powder
- dash salt
- 1 c milk
- 1 T vinegar
- 1 egg, beaten
- In a large bowl mix together the flour, baking powder and salt. Cut in the lard using a pastry blender or two forks. When the lard is fully incorporated, the mixture should be crumbly.
- In a large measuring cup or bowl, add the milk, vinegar, and egg and beat with a fork or whisk.
- Pour the milk mixture into the lard mixture and combine using a spoon until a ball forms.
- Once the pastry is complete, roll it into a large ball or a few smaller balls and use immediately, freeze, or refrigerate for up to 2 weeks.
Try to avoid handling the dough too much so it stays layered and flaky.