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Pastry Dough Madam Benoit's No Fail Lemon Tang Pastry) Recipe

kept byaileeoops

for 2-crust pie
1 2/3 flour
1/3 t salt
1/4 t baking soda
1/3 lb lard


6 cups cake and pastry flour, or 5 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 lb lard, brand of your choice
1 tablespoon vinegar
1 egg
lemon zest optional

In a large mixing bowl whist together flour, salt, soda.

Cut in one pound of lard.

Mix to resemble coarse crumbs.

Beat egg and vinegar in a 1 cup measure, add enough water to fill the one cup measuring cup.

Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.

(at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry.

This will make 3 double or 6 single crust pies.



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