Susan purdy's butter-lard pastry for tourtiÉre
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Susan purdy's butter-lard pastry for tourtiÉre
  Canadian  
Last updated 6/12/2012 1:25:37 AM. Recipe ID 59659. Report a problem with this recipe.
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      Title: Susan purdy's butter-lard pastry for tourtiÉre
 Categories: Pastry, Canadian
      Yield: 2 Crusts
 
      2 c  Flour, all-purpose
    3/4 ts Salt
    1/3 c  Lard; cut up
    1/3 c  Butter, unsalted; cut up
      5 T  ;Water, ice, to 6 T
 
  Sift the flour and salt into the work bowl of a food processor fitted
  with a steel blade. Cover the bowl and pulse quickly, turning the
  machine on and off two or three times. Uncover the bowl and add the
  cut-up lard and butter. Process 5 to 10 seconds until the dough has
  the texture of rough cornmeal.
  
  Through the feed tube, add part of the water. Pulse two or three
  times. Add remaining liquid and pulse twice or several times,
  watching the dough and stopping the instant the dough starts to clump
  together. It will still look rough and lumpy. Turn the dough out onto
  a piece of wax paper. Lift the opposite corners of the paper and
  press on the dough, forming it into a ball. Wrap up the dough and
  refrigerate 20 to 30 minutes, or several hours. Divide the dough in
  half and use as directed in the Tourtiere recipe.
  
  Per pie: 2168 calories, 26 gm protein, 190 gm carbohydrates, 143 gm
  fat, 72 gm saturated fat, 262 mg cholesterol, 1613 mg sodium.
 




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Recipe ID 59659 (Apr 03, 2005)

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