I found this recipe in the Southern Heritage Plain and Fancy Poultry cookbook printed in 1983. Despite the title this pastry is designed for use in sweet pies, too. This recipe has been adapted from it’s original version; The process for which to make this recipe is my own.
Here’s What You’ll Need:
- 1 1/3 cups organic white non-bleached flour
- 1/2 tsp. Real Salt
- 1/8 tsp. organic nutmeg (optional)
- 1/3 cup organic or home-rendered lard
- 3 Tbsp. organic whole milk from grass-fed cows
Here’s How I do it:
- Combine the flour, salt and nutmeg into a medium-sized mixing bowl.
- Add the lard and the milk to the mixture.
- Blend together until mixture forms a ball.
- Clean the mixing bowl and grease the bowl with lard to prevent the dough from sticking to it.
- Place the pastry into the refrigerator for 30 minutes.
- On a lightly floured surface, roll the dough to a thickness of 1/8″.
- Place the pastry into the bottom of a 9′ pie plate.
- Trim any excess from the edges.
- Use in any recipes that call for a single pie crust.
- Roll dough into a 1/8′
This pastry will yield one 9″ pastry crust.