- 3 cups flour
- 1 teaspoon salt
- 1/2 cup cold butter plus 2 tablespoons, cubed
- 1 cup cold lard, cubed
- 2 teaspoons vinegar
- 2 teaspoons lemon, juice
- ice water
- I don’t have a food processor, but we mixed the shortening and butter by cutting up the butter and shortening into small pieces and adding to the flour and salt, then we took two butter knives and mixed in a chopping motion like a whirlygig (mom’s word!), until there were fine crumbs and some bigger chunks.
- In liquid measure, mix vinegar and enough ice water to make 2/3 cup (150 mL).
- With motor running (aka, A’s arms), we added the vinegar & water mixture all at once; we mixed just until dough started to clump together. We didn’t let it form a dough ball; before we thought we’d mixed it enough, we stopped mixing and formed the dough into two discs.
- We wrapped the discs in plastic wrap and refrigerated one for 30 minutes. The other half is in the freezer for next time.
*Remember! The less you mix it or squish it, the flakier your pastry will be. Take the time to chill it before you try rolling it out- it makes a really big difference.
For an apple pie, start with Macs (we could only find granny smith’s in our grocery store). Peel and slice enough to mound up and over-fill the pie shell. Sprinkle with lemon juice. Stir in 1/4 c flour mixed with 1/3 c sugar and a couple of teaspoons of cinnamon. Put it in the prepared pie shell, the top with another piece of pastry.
Bake at 375 for about 45 minutes.
Here’s mom’s advice for the finishing touch: “If you want it to be brown and luscious looking on top, mix 2 tablespoons milk with 1 tsp sugar, stir to dissolve and brush it on top before it goes into the oven. Have some strips of foil ready to cover the edges of the pie if they are browning too quickly. Pie is done when you out a knife in the centre and you feel only….applesauce!”