Rich Flaky Pastry 

 Originally Written: March 8, 2009

By  Hanna Trafford


This is the best pastry recipe I found years ago and the only one I use for just about everything. I have made meat pies with it, squares, butter tarts and pretty much every type of pie you can think of.

Rich Flaky Pastry:

2 cups of flour

1/2 teaspoon salt

1/4 teaspoon baking powder

2 tablespoon of sugar

1/4 cup of lard

1/2 cup of butter

About 9 tablespoons of ice-cold water

Stir flour, salt, baking powder and sugar together. Cut in lard and butter with pastry blender (or 2 butter knives) until mixture is crumbly. Add water, a little at the time, using just enough to bind mixture so that dough can be patted lightly to form a ball. Handle as little as possible. Roll out as required:

For single shell pie – use 1/2 dough for each single shell. Arrange undercrust in pie plate. Prick pastry well all over with a fork. Bake at 450F for 10-12 minutes or until golden brown. Cool before adding cooked filling.

For double crust pies – use 1/2 the dough for bottom crust and the other half for either solid upper crust or cut into strips to make lattice top crust.

Don’t forget to check out all recipes I have posted using this crust and if you use it for something other and are pleased with it, please send it to me – I will gladly post it!

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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