Special dough for tourtieres
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | All-purpose flour; up to 5 cups |
| 4 | teaspoons | Baking powder |
| 2 | teaspoons | Salt |
| 1 | pounds | Pure lard |
| 1 | cup | Hot water |
| 4 | teaspoons | Lemon juice or vinegar |
| 1 | Egg; well beaten | |
Directions
Combine flour, baking powder and salt in a large mixing bowl. Meausre 1⅓ cups of the lard and cut into the flour until it is mealy. Completely dissolve the remaining lard in the hot water. Add the lemon juice and egg.
Mix these liquids into the flour mixture until dough leaves sides of the bowl. Turn on lightly floured board and knead about 1 minute or until all the flour is blended. Wrap in waxed paper, refrigerate 1 to 12 hours. Very easy to roll.
NOTES : A very old recipe, that makes a melt-in-the-mouth crust. Use for all meat pies and "tourte".
Recipe by: The Canadiana Cookbook/Mme. Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 28, 1997