Pastry from Glenn's Cookbook
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
2 pies
- Serves:
- 12
ingredients
- 5 cups flour (unsifted cake & pastry flour)
- 1 teaspoon salt (heaping)
- 1 teaspoon baking powder (level)
- 1 lb lard (shorting)
- 1 egg (beaten)
- 1 tablespoon lemon juice
directions
- mix first 3 ingredients.
- cut in lard until coarse meal.
- 1 egg in measuring cup.
- add the 1 tablespoon lemon juice to measuring cup.
- add water to measuring cup to make 1/4 cup liquid.
- add to dry ingredients & mix.
- Do not stir.
- roll out to desired thickness on well floured pastry cloth or wax paper.
- Roll out and use immediatly,
- Keep frozen, or refrigerate for several weeks.
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RECIPE SUBMITTED BY
oilpatchjo
Canada
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>