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

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