made an apple pie from the first Norfolk apples of the season!

Got some Courtland apples from Joe Matz's and they were SOUR...and green. Not much good for eating but made a delicious pie! Even my MOTHER, the master piemaker, gave me a gold star!

The easiest recipe is on the Tenderflake lard package...with the vinegar, egg, flour and water. Excellent, flaky and easy enough to roll.

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no matter what recipe I try the crust is always awful!!
Enjoy your pie

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Hi Leslie...i have posted a link here you might find useful.

https://norfolktalks.aforumfree.com/recipes-f11/marty-s-world-famous-cookbook-t1146.htm

Leslie wrote:

no matter what recipe I try the crust is always awful!!
Enjoy your pie

Leslie: measure you dry ingredients together, cut your lard in with a fork, or a pastry cutter or if you dare use your hands mix until crumbly, then mix your wet ingredients together in a cup mix until liquidy and pour this in your mixture and gently mix it. It might be a little sticky have your flour close by and put some on your hands and also on your pastry board and it should roll out beautiful. Also make sure you have flour on your rolling pin. Good Luck

My mother always emphasizes the "don't overwork" it rule. And don't let the heat of your hands soften the fat in the dough. That's the secret.

So this time, I put the lard in the freezer and then I shredded the frozen lard on the metal shredder into the flour and salt. I used that wire pastry blender until it was all blended in and the mix was mealy like oatmeal.

Then mixed the egg, vinegar and water, dumped it in and then just blended it lightly with my fingertips. That allows the bits of fat to be scattered throughout and when it bakes, that makes the flakiness. It was simple enough. Shortening is harder to work with.

Is lard or shortening better of your health?

CKING - What a great and simple idea about shredding the lard! My mother is also the master pie maker and that's a trick I will have to tell her about!

SZQ - I believe current health rulling says that shortning is better to use than lard. Taste wise, I prefer lard. I seems to make a flakier crust.

I've always used shortening but may try the lard as well as the shredding idea. Saw it on Marty's video too. NIce to learn something new!

The REAL answer is....they are BOTH bad! But a slice of pie once a month...heaven! Lard is animal fat...shortening is vegetable-based.

Once a month....oh dear.....my hubby and I are cut off for the next five years!! LOL We do love our pie, especially in season.

I use Crisco Golden for my pastry and never have a problem. I use clean hands to mix it all together after adding the liquid ingredients. It rolls out much easier if you put it into the fridge for an hour before rolling. I get so many good comments on my pastry.