A simple pastry recipe that is so delicious with a unique flavour made with cider vinegar and beer.
3 cups flour
1 tsp salt
1 1/4 cups lard, cut into small pieces
1 large egg, beaten
1 tbsp cider vinegar
5 tbsp beer, ice cold
In a large bow, sift the flour and salt together
add the lard and blend until the texture of coarse meal
in a small bowl, whisk together the egg, vinegar and beer
Add to the flour mix
Toss from beneath with a fork until the liquid is incorporated
Form the dough into a ball
Work ball with hands quickly, just until no crumbs fall out
Let rest 15 minutes
You are now ready to roll and enjoy!
Alternatively, pulse flour and lard in food processor work bowl until coarse blend. Add remaining ingredients and pulse just until they start to form a ball.
Dough can be refrigerated up to a month or frozen for several months
Makes 2 small (9”) double crust pie shells or one large (12”) double and one small (9”) single. Rolled as a thick crust (which is wonderful because the taste is superb), this makes one large (12”) and one small (9”) single crust