January 28, 2013

Lard Pastry

It's easy to tell the difference between a homemade crust and a store bought one. The homemade one, to me, is always so much flakier and it always just tastes a million times better. I made this recipe for the top of my chicken pot pie and it was delicious. The crust became a deep golden colour, was perfectly flakey and didn't take any flavour away from the pie itself. Just what you want in a savoury pie. 

Lard Pastry
Makes 2 disks, to cover 2 9" pies

  • 3 cups flour
  • 1 cup cold lard, cut into pieces
  • 1 tsp salt
  • 1/2 cup ice-cold water
  • egg wash
  • fleur de sel for garnish
  • Put the flour, lard and salt in a food processor and pulse to crumbs
  • Add the water and pulse until the dough just comes together
  • Remove, pat into a disk, wrap in plastic and chill until you're ready to roll it out
  • Once it's on the pies and just before baking, cut a few steam vents, brush all over with egg wash and strew over fleur de sel

Recipe from Dinner Chez Moi, by Laura Calder

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