*  Exported from  MasterCook  *
 
                        Special Dough for Tourtieres
 
 Recipe By     : The Canadiana Cookbook/Mme. Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Pies & Pastry
                 Sent To Tnt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2  c             all-purpose flour -- up to 5 cups
    4      tsp           baking powder
    2      tsp           salt
    1      lb            pure lard
    1      c             hot water
    4      tsp           lemon juice or vinegar
    1      ea            egg -- well beaten
 
 Combine flour, baking powder and salt in a large mixing bowl. Meausre 1 1/3
 cups of the lard and cut into the flour until it is mealy. Completely
 dissolve the remaining lard in the hot water. Add the lemon juice and egg.
 Mix these liquids into the flour mixture until dough leaves sides of the
 bowl. Turn on lightly floured board and knead about 1 minute or until all
 the flour is blended. Wrap in waxed paper, refrigerate 1 to 12 hours. Very
 easy to roll.
 
 
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 NOTES : A very old recipe, that makes a melt-in-the-mouth crust. Use for
 all meat pies and “tourte”.

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