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Name: Lard Pastry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: not set
Ingredients: 2 cups All purpose flour sifted; 1 tsp Salt; 2/3 cup Lard; 5 to 7 tbsp Ice water

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INGREDIENTS

2 cups All purpose flour ; sifted
1 tsp Salt
2/3 cup Lard
5 to 7 tbsp Ice water

INSTRUCTIONS

Sift flour and salt together in bowl. Cut in lard with pastry blender, two knives,or blending fork until pieces are the size of small peas. Add the cold water a few drops at a time until particles just hold together. Press together lightly to form a ball. Chill for easier handling. Divide pastry in half. Roll pastry 1/8 inch thick and line pie pan. For a single crust pastry, trim 1/2 inch beyond edge. Fold under and flute edge of pastry. Prick pastry with a fork before baking. Bake at 450 F. for 8 to 10 minutes. For a double crust pie, roll other half of pastry making several slits in top crust. Place over filling and cut 1/2 inch smaller than lower crust. Fold lower crust over top crust and flute edges. Bake according to pie recipe.

Yield: Two single pie crusts, one double pie crust or 6 to 8 tart shells.

Note: A food processor can be used at pulse setting to blend dough.

NOTES

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 2 Servings

Calories: 1071
Calories from Fat: 626 (58%)

Amt Per Serving		% DV

	Total Fat 69.5g	93 %
	Saturated Fat 27g	135 %
	Monounsaturated Fat 30.9g
	Polyunsanturated Fat 8.2g
Cholesterol 64.9mg		20 %
Sodium 4.2mg		0 %
Potassium 138.6mg		4 %
Total Carbohydrate 95.9g		28 %
	Dietary Fiber 4g	16 %
	Sugars, other 91.8g
Protein 12.9g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1071

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