City Palate

The Entertaining Issue - November December 2017

Grandma Woodall's Never-fail Pastry
May/June 2010

In this recipe, both butter and lard are used – the lard contributes flakiness, while the butter adds flavour. This will make enough pastry to line a 9-inch pie plate; double it to make enough for two pies or a double-crust pie.

1 - 1/3 c. all-purpose flour

1 t. sugar

1/4 t. salt

1/4 c. butter, chilled and cut into pieces

1/4 c. lard, chilled and cut into pieces

3 - 4 T. ice water

In a large bowl, whisk together the flour, sugar and salt (or use a food processor). Add the butter and lard and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than small peas.

Sprinkle 3 T. of water over the mixture and stir until the dough comes together, adding a little more water, a bit at a time, if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap and chill it for at least 1/2 hour before using it to make a pie. If you are making a double-crust pie, divide the dough in half, making one half slightly larger than the other. The larger one is for the bottom. Pastry can be frozen for up to 4 months.







Desserts