Lattice Pastry

By Florence Fabricant

Total Time
15 minutes
Rating
(0)
Notes
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Featured in: FOOD; MAKING A STATEMENT WITH SPRING'S STRAWBERRIES

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Ingredients

Yield:Pastry for a nine-inch latticed-top pie
  • 1½cups flour
  • 1½teaspoons salt
  • ½cup chilled lard or vegetable shortening
  • 2to four tablespoons cold water
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1588 calories; 104 grams fat; 26 grams saturated fat; 13 grams trans fat; 42 grams monounsaturated fat; 30 grams polyunsaturated fat; 143 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 19 grams protein; 778 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine flour and salt. Cut in lard or shortening with fingertips, knives or a pastry blender until mixture resembles coarse meal.

  2. Step 2

    Sprinkle in water, mixing lightly with fingertips or a fork, until particles can be gathered together in a ball. Wrap in foil or plastic wrap and refrigerate until ready to use.

  3. Step 3

    To prepare the pastry in a food processor, combine the flour and salt in work bowl and blend together using the knife blade. Add lard or shortening cut into small pieces and process with an on-off or pulse control for a few seconds, until the mixture achieves a uniform mealy texture. Then, with the machine running, add the water a tablespoon at a time, through the feed tube. You will probably need the smaller amount of water and perhaps as little as one to one-and-a-half tablespoons because of the speed with which a food processor amalgamates the ingredients. Process only until a ball of dough forms.

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