| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Breads, Pies & past, Sent to tnt |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
All-purpose flour; up to 5 cups |
| 4 |
ts |
Baking powder |
| 2 |
ts |
Salt |
| 1 |
lb |
Pure lard |
| 1 |
c |
Hot water |
| 4 |
ts |
Lemon juice or vinegar |
| 1 |
|
Egg; well beaten |
INSTRUCTIONS
Combine flour, baking powder and salt in a large mixing bowl. Meausre 1 1/3
cups of the lard and cut into the flour until it is mealy. Completely
dissolve the remaining lard in the hot water. Add the lemon juice and egg.
Mix these liquids into the flour mixture until dough leaves sides of the
bowl. Turn on lightly floured board and knead about 1 minute or until all
the flour is blended. Wrap in waxed paper, refrigerate 1 to 12 hours. Very
easy to roll.
NOTES : A very old recipe, that makes a melt-in-the-mouth crust. Use for
all meat pies and "tourte".
Recipe by: The Canadiana Cookbook/Mme. Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 28, 1997
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