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Old 01-21-2009, 10:04 PM   #11
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If you want to make a big batch and freeze them...here's my recipe. After mixing, I just divide it up...(makes about 13 large shells)...roll into a ball and flatten. Wrap and put in the freezer. When you take them out you can either let them thaw, or place in the microwave about 30 seconds.
5 pounds flour
3 pounds lard
2 1/2 cups water
Contrary to everything I ever learned (lol)....we just place the flour in our 20 quart mixer with the lard....blend with the paddle....and when blended add the water slowly until mixed in. They always come out great, and are easy to handle. I bet for home, you could do half a recipe so you could have some extras in the freezer....though I'm not sure if that amount would fit in a 5 quart mixer.
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Old 01-21-2009, 10:16 PM   #12
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Quote:
Originally Posted by DramaQueen View Post
When we visited my in-laws relatives in the U.P. of Michigan, Cornish pasties were always on the menu for dinner. They made pasties with beef suet and I have to tell you there isn't a crust I've tasted since that can compare. Suet (lard) makes the flakiest, richest crust ever for savory pies and pasties. Not sure about fruit pies, might be a little too "lardy" but I don't know.
Yup! I have my great aunt's recipe for pasties and she used lard in her crust. Just the beeeeest! Flaky, tender and delicious.
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Old 01-22-2009, 08:22 AM   #13
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Originally Posted by Constance View Post
Alix, have you been into my grandma's recipe file? That's exactly the recipe my family has always used, except we add a pinch of salt.
Same Gramma maybe? This one is the family standard since my Gramma was a girl. LOL. We eliminated the salt except for when we make pastry for pot pie.
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