Special Meat Pie Pastry

By Yankee Magazine

Jul 23 2007

This Special Meat Pie Pastry can also be used for Canadian Pork Pie, Quiche Lorraine, and Veal and Ham Pie.


Makes a 9-inch 2-crust pie.

crust for meat pies


4 cups all-purpose flour
1/2 teaspoon salt
1 cup lard
1/3 cup butter
3 tablespoons milk
2 tablespoons water
2 eggs


Sift the flour and salt together. Cut in one half of the lard until pieces are the size of peas.

Bring the remaining lard, butter, milk and water to a boil. With a wooden spoon, stir half the hot mixture into the flour. Then blend in one egg, beaten, and the remaining hot mixture. Handling lightly, knead until smooth. Let stand 10 minutes to cool slightly.

Roll on a lightly floured board to 1/4-inch thickness. Beat the remaining egg and brush over the top of the pie before baking.