The Professor's Wife's Superior Pastry Recipe

Introduction:

The Professor's Wife's Superior Pastry is a recipe that has been passed down through generations, originating from The Professor's wife herself. This recipe yields a pastry that is incredibly rich, crisp, and flaky. It requires a little extra effort, but the result is well worth it. The key to this pastry is the layering technique, which creates a multi-layered and textured crust.

Fun fact: Mary, the person who learned this recipe from The Professor's wife, was unable to master the art of creating a dainty, crimped, rolled-over edge on her pies, which The Professor's wife effortlessly accomplished. Nonetheless, this pastry is sure to impress with its incredible taste and texture.

Now, let's dive into the recipe:

Ingredients:
- 1-1/2 cups flour
- 1 cup lard
- 1/2 teaspoon salt
- 1/4 cup cold water (or about three scant tablespoonfuls)

Instructions:
1. Start by putting 1 cup of flour on a bake board and sprinkle the salt over it.
2. Use a knife to chop 1/4 cup of sweet lard into small pieces and distribute them evenly through the flour. The lard pieces should be about the size of a cherry.
3. Moisten the mixture by gradually adding about 1/4 cup of ice-cold water. Cut through the flour and lard with a knife, moistening a little of the mixture at a time until a soft dough is formed. The dough should be easily handled.
4. Lightly roll out the dough on the bake board until it reaches the size of a tea plate.
5. Take 1/3 of the remaining lard and place small dabs at different places over the rolled-out dough. Do not spread the lard.
6. Sprinkle 1/3 of the remaining half cup of flour over the dough.
7. Roll the dough into a long, narrow roll, folding the opposite ends into the center of the roll.
8. Roll out the dough lightly in one direction and repeat the process of adding lard and flour. Continue until all the flour and lard have been used.
9. The pastry can be set aside in a cold place for a short period before using.
10. For an even finer pastry, you can roll out the dough one more time. Instead of using lard, use small dabs of butter (the same quantity as the lard used for one layer). Dredge the dough thickly with flour, roll it over and over, and then fold the ends together.

Tips for using the pastry:
- When you want to line pie tins, cut pieces off one end of the roll of dough and roll them out lightly. The layers should be visible when cut, and the pastry should puff nicely when baked.
- When preparing crusts for custards, lemon meringues, or pies with only one crust, cut narrow strips of pastry (about half an inch wide) and place them around the upper edge or rim of the crust. Press the lower edge of the strip against the crust. Make small cuts with a knife about 1/3 inch apart all around the edge of this extra crust. It will create a flaky appearance when baked.

Alternative crust option:
If you want a good crust without the extra effort, you can follow a simpler method. Use the same proportions as the superior pastry, but place 1-1/2 to 2 cups of flour on the bake board. Add salt and cut 1/2 cup of lard through the flour. Moisturize with water, roll out the crust, and use it to line pie tins or small patty pans for tarts. While this pastry is not as fine and smooth as the superior version, it requires less time and effort to make.

Similar recipe dishes:
If you enjoyed The Professor's Wife's Superior Pastry, you might also enjoy trying out other pastry recipes, such as:
- Classic pie crusts for various fruit pies
- Puff pastry for danishes and turnovers
- Shortcrust pastry for quiches and tarts
- Choux pastry for cream puffs and eclairs

Experiment with different fillings and variations to create your own signature pastries!