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POT PIE - PASTRY - Pot Pie Pastry
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| Pastry: | |
| 3 cups | all-purpose flour |
| 1 1/2 teaspoons | salt |
| 1 teaspoon | baking powder |
| 8 tablespoons | cold fresh lard, diced,, (1/4 pound) |
| 8 tablespoons | cold unsalted butter, diced |
| 1/2 to 2/3 cup | ice water |
| 1 | egg, beaten with 1 tablespoon water or heavy cream, for egg wash |
For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
Preheat the oven to 375 degrees F.
Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the pie mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
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