Paste with Lard
Ingredients
Directions
Prepare the dough
Mix salt with flour.
Reserve one and one-fourth tablespoons lard, work the remainder into the flour using the tips of fingers or a case knife.
Moisten to a dough with water.
Laminate and shape
Toss the dough on a floured board, pat it, and roll it out.
Spread one tablespoon of the reserved lard over the dough, dredge with flour, roll it up like a jelly roll, pat it, and roll it out again; roll it up once more.
Cut from the end of the roll a piece large enough to line a pie plate.
Pat and roll the dough out, keeping it as circular in form as possible.
Dot the upper crust of the pie with the remaining one-fourth tablespoon of lard just before sending it to the oven to give a flaky appearance.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the gluten network that gives the dough its structure once moistened.
- Lard
- Coats flour particles and, in layers, creates flaky separation when the crust bakes.
- Water
- Hydrates the flour so its proteins and starch bind into a workable dough.
The step that matters
Working the lard into the flour. Lard left as small pieces melts during baking and leaves pockets that make the crust flaky. If it is worked in until fully blended, the crust turns mealy and tough rather than flaky.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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