12 hours ago, MaryIsobel said:Your pastry looks great. I have been using "Nathan's Never Fail Pastry" for about 20 years. I think the lard is the key. Having said that, I use half butter and half lard. Since I only make pies once or twice a year now, I don't fret about the lard. I have both cookbooks in the I've Got to Have That Recipe series. - lots of great recipes. Not gourmet by any means, just good, reliable recipes.
NATHAN'S NEVER FAIL PASTRY
**********************************
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
Almost same recipe I got from my mother except only 1 tsp baking powder and 1 tbsp of vinegar. I think it was the one published on the lard box. I make up to 3/4 cup with ice water. I add some everclear to make it easier to handle - it disappears in the baking.
