Updated Monday, July 23rd, 2007
Yield: Makes a 9-inch 2-crust pie.
This Special Meat Pie Pastry can also be used for Canadian Pork Pie, Quiche Lorraine, and Veal and Ham Pie.
Sift the flour and salt together. Cut in one half of the lard until pieces are the size of peas.
Bring the remaining lard, butter, milk and water to a boil. With a wooden spoon, stir half the hot mixture into the flour. Then blend in one egg, beaten, and the remaining hot mixture. Handling lightly, knead until smooth. Let stand 10 minutes to cool slightly.
Roll on a lightly floured board to 1/4-inch thickness. Beat the remaining egg and brush over the top of the pie before baking.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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