Free Pie and Pastry Bible by Rose Levy Beranbaum

(about ¾-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
    Place the flour, salt, optional baking powder, and cayenne pepper in a medium bowl and whisk to combine. Add the Cheddar cheese and rub the mixture between your fingers to blend it into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
    Transfer the flour mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag.
    Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
    Wrap the dough with plastic wrap, flatten it into a disc, and refrigerate for at least 45 minutes, preferably overnight.
    STORE
    Refrigerated, up to 2 days; frozen, up to 3 months.
    POINTERS FOR SUCCESS
    This dough needs to be kneaded until stretchy so that it is strong enough to use for wrapping around a freestanding meat loaf and not tear during baking.
    MIRACLE FLAKY LARD PIE CRUST
    F or years I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I’m glad to have persevered, because a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn’t shrink even if baked only an hour after mixing. It also browns less fast than a butter crust, making it convenient for pies that require longer baking.
    Lard crust is ideal for savory pastries. You can use half butter, but it is not quite as light, though very close, and for savory food, I prefer the flavor of all lard.
    Pastry flour produces the most tender crust. I like to roll out the dough on whole wheat flour for extra texture and flavor, which is compatible with the lard flavor. The success of this crust depends on the quality and temperature of the lard.
PASTRY FOR A 9-INCH PIE SHELL
OR A 9½- BY 1-INCH TART SHELL MAKES: 13 OUNCES/370 GRAMS
INGREDIENTS
MEASURE
WEIGHT
 
VOLUME
OUNCES
GRAMS
If using all purpose flour, reduce the water by 1 teaspoon for more tenderness.
†Use teaspoon if using rendered caul fat.
‡If using commercial lard, add ½ cup plus 2 teaspoons; if using rendered caul fat, use ½ cup plus 1 tablespoon (the weight remains the same).
pastry flour or bleached all-purpose flour
1cups + 4 teaspoons 1cups (dip and sweep method)
6.5 ounces
184 grams
salt
½ teaspoon†
•
•
baking powder
teaspoon
•
•
lard, cold
approx. ½ cup‡
4 ounces
113 grams
ice water
¼ liquid cup
2 ounces
59 grams
cider vinegar
4 teaspoons
0.7 ounce
20 grams
whole wheat pastry flour or whole wheat flour
approx. 2 tablespoons
•
•

    Place a medium mixing bowl in the freezer to chill.
    Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag, and whisk them together. Using a melon bailer, scoop ½- to 1-inch balls of the lard directly into the flour, shaking the bag occasionally to distribute and cover them with the flour. If the room is warm and the lard starts getting very soft, place the bag in the freezer for about 10 minutes before proceeding. If it is still firm but squishable once it’s all been added, using a rolling pin, roll together the lard and flour until the lard is in thin flakes. Place the bag in the freezer for at least 30 minutes.
    Empty the flour mixture into the cold bowl, scraping the sides of the bag to release all of it. Set the bag aside. Sprinkle on the ice water and vinegar, tossing gently with a rubber spatula to incorporate it evenly.