Ingredients

How to make it

  • Mix all ingredients until smooth
  • refrigerate until cold.
  • It will be quite watery looking when you place it into the fridge, but will be hard on removal. Then, it is workable.
  • When working the dough, try not to handle it too much.
  • Too much handling will only toughen it, and it will not flake as it should.
  • Note:
  • The completed dough freezes and refrigerates well for use later on.

Reviews & Comments 13

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  • pointsevenout 5 years ago
    What does the technique of adding boiling water as opposed to ice water do for the recipe?

    The dough was soft but not watery. I was able to cut the dough in half, shape to hockey pucks, and cover with plastic wrap. In the fridge until tomorrow.

    What did I do wrong that the dough was not watery?
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  • nazzb 6 years ago
    Thank you. Hopefully not a bore anymore. Will try it soon.
    Nazaré
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  • markeverett 6 years ago
    I'm gonna try it . . .
    Was this review helpful? Yes Flag
    " It was excellent "
    rosemaryblue ate it and said...
    I love, love pastry, and this recipe is delicious. I have made it, but using Crisco. Lard does give the best flavor! Great, great recipe for flaky pastry!
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    " It was excellent "
    kitchenhappy1 ate it and said...
    This dough is perfect. I'm making a cherry pie today and will be using this. Thanks Chefelaine!
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    " It was excellent "
    bizzielizzie ate it and said...
    Thanks, Chef. I really need to learn how to make a good pastry recipe.
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  • ristows 6 years ago
    Elaine, I love pies, but making them has been one of my miseries. To date only used bought pastry, but have never been able to get a nice flaky base - always soggy and tastes under done. Any tips to go with your pastry.

    I've got a pot full of venison neck prepared as pie filling - and kids coming from University next week. Had to be cooked over the weekend because I had not labelled my packet, I defrosted neck instead of loin.
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  • annieamie 6 years ago
    I'm curious about your recipe as I have never seen one quite like this. Is this a good one to use for chicken pot pies or is it better for a fruit pie or both? Well I guess I'll have to try int and find out! Thank you so much for the recipe. Whoops, one more question, please? Can butter be substituted for the lard?
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    " It was excellent "
    morninlite ate it and said...
    My grandmother gave me this recipe when I asked her how to make pies! It has been in our family for ages. Wonderful heirloom recipe.
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    " It was excellent "
    dagnabbit ate it and said...
    THANKS Elaine! I have never been any good with pastry. Hopefully, this recipe will solve that problem. But - what do you mean by 'too much handling'? Do you mean I can't roll it out much, or what?
    Thanks
    Pete
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    " It was excellent "
    lanacountry ate it and said...
    Ahhhhhhhhh Elaine..I have not done this one
    in awhile and about time for pies!!
    Thanks and a high 5!! :-)
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  • chefelaine 6 years ago
    Thank you, Elga -- it is really easy to make, and stores well.
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    " It was excellent "
    elgab89 ate it and said...
    Sounds great!
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