Special Dough for Tourtieres
Yield
1 batch of doughPrep
25 minCook
0 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
salt
|
|
| 1 | pound |
lard
|
|
| 1 | cup |
water
hot |
|
| 4 | teaspoons |
lemon juice
or vinegar |
|
| 1 | each |
eggs
well beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
salt
|
|
| 453.6 | g |
lard
|
|
| 237 | ml |
water
hot |
|
| 2E+1 | ml |
lemon juice
or vinegar |
|
| 1 | each |
eggs
well beaten |
|
Directions
Combine flour, baking powder and salt in a large mixing bowl.
Measure 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.
