- 2 1/2 cups of all purpose flour
- 2 teaspoons of brown sugar
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 pound of lard
- In a one cup measuring cup . . .beat one small farm fresh egg
- add 2 teaspoons of vinegar. . .or 1 tablespoon to double the recipe
- and fill to the 1/2 cup line with ice cold water.
- In the food processor, put all the dry ingredients.
- Add the cut up lard, pulse this until the big pieces are all gone.
- Add the liquid quickly while the machine is going.
- Stop it as soon as it starts to come together.
- Dump it out and form it into a ball and knead it a few times until it has no more loose flour .
If you don't have a food processor .. .simply dump the dry ingredients into a large bowl. Cut your lard into tablespoon pieces and then cut into the flour mixture until it looks like oatmeal. Add all the wet ingredients and stir with a fork until it just comes together.
Divide the pastry into 3 equal pieces, flatten into a 1 inch round disc, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 425 F.
Roll one disc of pastry onto a floured counter (don't be afraid of the flour. . .this pastry always comes out tender. . .) Roll pastry out about an 1/8 inch thick. . .and line your pie plate. . this recipe will do two 9 inch crusts. Roll the pastry onto the rolling pin and unroll it onto the pie plate. Trim the edges and prick the bottom and sides of the pastry. Put a piece of foil over the crust. . pressing it slightly onto the crust. Put it into the oven and bake 10 minutes. . .remove the foil and bake a few more minutes until lightly browned. Let cool.
Refrigerate the remainder pastry discs a few days or freeze.
Custard (enough for one 9 inch pie)
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 3 egg yolks
- 1 teaspoon vanilla
- Blend the sugar, cornstarch and salt in the medium saucepan.
- In a measuring cup. . .measure the milk and then add the egg yolks and stir.
- Add to sugar and cornstarch mixture.
- Cook over medium heat stirring constantly until bubbling and thickened.
- Remove from heat and add vanilla.
- Cool for 5 minutes.
- Pour into cooled pastry crust.
Go pick your fresh raspberries. . .and add one layer of berries on top of the cooled custard.
- 2 tablespoons raspberry jam
- 2 tablespoons water
- 1 teaspoon cornstarch
- In a small saucepan, stir together the jam, water and cornstarch. Heat until just bubbly and clear. Drizzle over the berries. You don't need much .. just a bit to add a bit of sweetness.
Whip 1 cup of heavy cream with 2 tablespoons sugar. . .until soft peaks form. Slice the pie. . and top with whipped cream.