recipes for apple pie and pumpkin pie, plus pastryrecipes for apple pie and pumpkin pie, plus pastryrecipes for apple pie and pumpkin pie, plus pastry

No matter how you cut, Apple or pumpkin pie will definitely appear on the dessert table at many festive banquets.
There are two recipes to dazzle guests, plus pastries.
Pastry chef Anna Olsen said that the \"blue ribbon\" apple pie will definitely win the first prize of the \"blue ribbon\" in the next baking competition. Makes one 9-
Inch pie, enough s1 recipe pie dough for 8 frozen fruit fillings (recipe follows)
6 cups of peeled slices (1/2-inch thick)mixed apples (
About 5 medium apples such as mutesu, Grandma Smith, Royal Gala, Honey Crisp or coterland)
1 tablespoon fresh lemon juice 1/2 cup granulated sugar 1/3 cup packaged light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground garlic 1/4 teaspoon ground stir with 2 tablespoons of water add sugar and cinnamon, stirring Time: 40 minutes;
Baking time: 1 hour, take 15 to 30 minutes from the refrigerator before you prepare the roll dough.
Preheat the oven to 200 ° c (400 F).
Arrange the baking tray with parchment paper or aluminum foil. In a non-
Active bowl, stir apple slices with lemon juice.
Put half an apple in a bowl.
Put the other half into a frying pan or pan and heat it over medium heat until some juice is cooked and the Apple softens for about 10 minutes.
Remove the apple from the pan with a slotted spoon, stir and cool with uncooked apples.
In a separate bowl, mix the sugar with cinnamon, spices and nutmeg.
Put it in Apple for standby.
On a slightly flour surface, roll the first plate of dough out of a circle of less than 5mm (1/4 inch)thick. Dust a 23-cm (9-inch)
A pie plate with flour and lines on the bottom and sides of the plate with pastry, so it hangs slightly on the edge of the plate.
Spread the shell with oats (
This will help absorb the excess juice).
Fill the apple in the shell and butter it.
Spread the remaining dough pan to 5mm (1/4 inch)
The place on the Apple is thick.
Trim the excess dough together and squeeze the edge of the shell to form the edge of the groove.
Brush pastry with egg liquid.
Mix a little sugar with cinnamon and sprinkle a lot of sugar and cinnamon on it.
Cut the opening of the top shell with scissors to let the steam escape.
Bake the pie on a prepared baking tray for 10 minutes.
Reduce the oven temperature to 190 °c (375 F)
Continue baking for 40 to 50 minutes until the shell is golden and the filling is bubbling.
Before serving, put cold pies in a pan on the cooling rack for at least two hours.
Source: Bake with Anna Olsen: over 125 simple, delicious and sensational recipes to make you a better Baker (
Random House appetite 2016).
Fruit filling pie dough says it\'s her favorite overall pie dough.
\"I made thousands of pies, it\'s a brand --
One new thing I did was that I had flour and then I added a little bit of vegetable oil to cover the flour.
I have found that once it has a coating, it will not exceed the butter, because there is already a layer of fat around it, so the butter remains different.
When the pie is baked, the butter melts, the water in the butter turns into steam, pushing the flour layer up to make the pastry flaky.
Another trick for Olsen is to remove the butter from the fridge half an hour before she wants to work. \"Think about it. You take ice-
Cold butter, it breaks and breaks evenly, and you risk overworking.
If Microsoft is a little bit, it will be together.
\"She also took the dough out of the fridge about 30 minutes before rolling it so it wouldn\'t freeze --cold.
\"This is probably the best pie dough on Earth ,(but)
If the butter is cold, it will crack.
But if it stays outside for half an hour, you\'ll find it a lot easier and then you won\'t overwork because it rolls faster.
\"The lemon juice or vinegar you add to the pie dough is a small measure, but it makes a difference.
Acidity makes the protein in the flour elastic, ensuring not only the soft shell, but also the shell that does not rebound or shrink when you roll and bake.
Enough for a pair
All leather cups
Objective: 1 tablespoon of granulated sugar 1 teaspoon of salt3 tbsp vegetable oil 1 cup of cold (
No ice-cold)
Unsalted butter, cut into pieces 1/4 cup cold water 2 teaspoon lemon juice or white vinegar preparation time: 15 minutes, then put in a bowl or bowl of a vertical mixer with paddle accessories, stir together flour, sugar and salt.
Add oil and cut with pastry cutter (
Or low speed mixing)
Until the flour looks even and fragile in texture.
Cut into butter (or blend)
Once again, until rough and fragile, small pieces of butter can still be seen.
Stir the water with lemon juice, add the flour mixture at one time, and stir until the face is reunited.
Make 2 plates of dough (
Unless otherwise indicated by the pie recipe you followed)
Wrap with plastic wrap and cool after at least 2 hours until firm.
The dough can be made 2 days in advance and stored in the refrigerator.
Alternatively, it can be frozen for 3 months and thawed in the refrigerator before scrolling.
Source: Bake with Anna Olsen: over 125 simple, delicious and sensational recipes to make you a better Baker (
Random House appetite 2016).
Perfect pumpkin pie, Thanksgiving\'s favorite pumpkin pie, with two pies so enough leftovers.
She used a large can of pumpkin puree and divided it into two pies, which she thought was the best quantity to avoid the pie overflow.
\"I have also revealed a family secret here: we use evaporation and condensed milk, so you can use all the cans at once and get the best of both worlds in taste and texture, \"She wrote in her new book, Flapper pie and blue prairie sky. \"Makes two 9-
Two 9-inch piesSingle caseinch pies (recipe follows)1 28-
12 ounces of pumpkin sauce. 5-
Mil can evaporate milk1 10. 5-
4 eggs per ounce of sweet condensed milk, 1 cup/2 cups of sugar 4 teaspoons of pumpkin pie spices (recipe follows)
Preparation time before 1 teaspoon of salt: 10 minutes;
Total time: 1 hour, 5 minutes, place the grill in the lowest position, preheat the oven to 220 °c (425 F).
In a 23-cm (9-inch)pie plate.
Repeat with a second crust and pie plate.
Stir together pumpkin, condensed milk, eggs, sugar, pumpkin pie spices and salt until smooth.
Evenly distributed between prepared shells.
Put the pie in the oven, leaving plenty of room for air circulation between them.
Bake for 15 minutes and then lower the oven temperature to 180 °c (350 F).
Bake for another 40 to 45 minutes or until the knife inserted into the center of the pie is clean and baked.
Remove from the oven and cool.
Store in the refrigerator for up to four days.
To freeze, wrap the pie tightly with plastic wrap, then wrap it in foil and put it in the fridge for 3 to 4 months.
Source: fl pie and Blue Sky: Old Guide to Modern Baker
Old fashioned dessert \"Karlynn Johnston (
Random House appetite 2016).
Homemade pumpkin pie spices are a true traditional flavor, using pumpkin pie spices as it includes a variety of spices that are often excluded from pumpkin pie recipes
It\'s wise, Johnston said.
3 tablespoons of ground cinnamon 2 teaspoons of ground nuts 2 teaspoons of ground ginger 1 teaspoon of cloves 1 teaspoon of spices mixed and stirred together.
Store a closed container in your cabinet for up to 2 years.
Source: fl pie and Blue Sky: Old Guide to Modern Baker
Old fashioned dessert \"Karlynn Johnston (
Random House appetite 2016).
My perfect pie CrustJohnston says the mix is her favorite recipe.
This is also a great way to practice making a shell for a novice pie maker.
\"It\'s great because it\'s okay if you screw it up.
You have more practice of mixing pie skins.
\"She suggested making a batch and putting it in a fridge or freezer.
When baking the pie, you can use as many things as you need to practice pushing out and forming the shell one at a time.
The perfect pie crust is made by practice.
Your touch will get lighter and lighter, says Johnston.
Pre-made pie crust mixture prepare this mixture in advance;
It can be placed in the refrigerator for up to a month or three or four months as long as it is tightly sealed in the container.
Because this mixture will be cold when you use it for pie crust, so the cooling time after forming the dough pan is less than it used to be, which makes the whole process faster.
Enough 6-9-
One-inch double crust or more than a dozen 9-
One-inch single cake crusts1 kg lard (2 cups)
5 cups of screened flour (
Sift the flour with a mixer and measure it)
1 tablespoon salt preparation time: 5 minutes in large bowl, mix lard, flour and salt.
Cut lard with a pastry mixer until the size of a small piece of peas.
Or, in a bowl of a vertical mixer with paddle accessories, mix at low speed until you have peas
Lard of the size.
Store the mixture in a large plastic freezer bag in the refrigerator or freezer room.
No matter how you cut, Apple or pumpkin pie will definitely appear on the dessert table at many festive banquets.
There are two recipes to dazzle guests, plus pastries.
Pastry chef Anna Olsen said that the \"blue ribbon\" apple pie will definitely win the first prize of the \"blue ribbon\" in the next baking competition. Makes one 9-
Inch pie, enough s1 recipe pie dough for 8 frozen fruit fillings (recipe follows)
6 cups of peeled slices (1/2-inch thick)mixed apples (
About 5 medium apples such as mutesu, Grandma Smith, Royal Gala, Honey Crisp or coterland)
1 tablespoon fresh lemon juice 1/2 cup granulated sugar 1/3 cup packaged light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground garlic 1/4 teaspoon ground stir with 2 tablespoons of water add sugar and cinnamon, stirring Time: 40 minutes;
Baking time: 1 hour, take 15 to 30 minutes from the refrigerator before you prepare the roll dough.
Preheat the oven to 200 ° c (400 F).
Arrange the baking tray with parchment paper or aluminum foil. In a non-
Active bowl, stir apple slices with lemon juice.
Put half an apple in a bowl.
Put the other half into a frying pan or pan and heat it over medium heat until some juice is cooked and the Apple softens for about 10 minutes.
Remove the apple from the pan with a slotted spoon, stir and cool with uncooked apples.
In a separate bowl, mix the sugar with cinnamon, spices and nutmeg.
Put it in Apple for standby.
On a slightly flour surface, roll the first plate of dough out of a circle of less than 5mm (1/4 inch)thick. Dust a 23-cm (9-inch)
A pie plate with flour and lines on the bottom and sides of the plate with pastry, so it hangs slightly on the edge of the plate.
Spread the shell with oats (
This will help absorb the excess juice).
Fill the apple in the shell and butter it.
Spread the remaining dough pan to 5mm (1/4 inch)
The place on the Apple is thick.
Trim the excess dough together and squeeze the edge of the shell to form the edge of the groove.
Brush pastry with egg liquid.
Mix a little sugar with cinnamon and sprinkle a lot of sugar and cinnamon on it.
Cut the opening of the top shell with scissors to let the steam escape.
Bake the pie on a prepared baking tray for 10 minutes.
Reduce the oven temperature to 190 °c (375 F)
Continue baking for 40 to 50 minutes until the shell is golden and the filling is bubbling.
Before serving, put cold pies in a pan on the cooling rack for at least two hours.
Source: Bake with Anna Olsen: over 125 simple, delicious and sensational recipes to make you a better Baker (
Random House appetite 2016).
Fruit filling pie dough says it\'s her favorite overall pie dough.
\"I made thousands of pies, it\'s a brand --
One new thing I did was that I had flour and then I added a little bit of vegetable oil to cover the flour.
I have found that once it has a coating, it will not exceed the butter, because there is already a layer of fat around it, so the butter remains different.
When the pie is baked, the butter melts, the water in the butter turns into steam, pushing the flour layer up to make the pastry flaky.
Another trick for Olsen is to remove the butter from the fridge half an hour before she wants to work. \"Think about it. You take ice-
Cold butter, it breaks and breaks evenly, and you risk overworking.
If Microsoft is a little bit, it will be together.
\"She also took the dough out of the fridge about 30 minutes before rolling it so it wouldn\'t freeze --cold.
\"This is probably the best pie dough on Earth ,(but)
If the butter is cold, it will crack.
But if it stays outside for half an hour, you\'ll find it a lot easier and then you won\'t overwork because it rolls faster.
\"The lemon juice or vinegar you add to the pie dough is a small measure, but it makes a difference.
Acidity makes the protein in the flour elastic, ensuring not only the soft shell, but also the shell that does not rebound or shrink when you roll and bake.
Enough for a pair
All leather cups
Objective: 1 tablespoon of granulated sugar 1 teaspoon of salt3 tbsp vegetable oil 1 cup of cold (
No ice-cold)
Unsalted butter, cut into pieces 1/4 cup cold water 2 teaspoon lemon juice or white vinegar preparation time: 15 minutes, then put in a bowl or bowl of a vertical mixer with paddle accessories, stir together flour, sugar and salt.
Add oil and cut with pastry cutter (
Or low speed mixing)
Until the flour looks even and fragile in texture.
Cut into butter (or blend)
Once again, until rough and fragile, small pieces of butter can still be seen.
Stir the water with lemon juice, add the flour mixture at one time, and stir until the face is reunited.
Make 2 plates of dough (
Unless otherwise indicated by the pie recipe you followed)
Wrap with plastic wrap and cool after at least 2 hours until firm.
The dough can be made 2 days in advance and stored in the refrigerator.
Alternatively, it can be frozen for 3 months and thawed in the refrigerator before scrolling.
Source: Bake with Anna Olsen: over 125 simple, delicious and sensational recipes to make you a better Baker (
Random House appetite 2016).
Perfect pumpkin pie, Thanksgiving\'s favorite pumpkin pie, with two pies so enough leftovers.
She used a large can of pumpkin puree and divided it into two pies, which she thought was the best quantity to avoid the pie overflow.
\"I have also revealed a family secret here: we use evaporation and condensed milk, so you can use all the cans at once and get the best of both worlds in taste and texture, \"She wrote in her new book, Flapper pie and blue prairie sky. \"Makes two 9-
Two 9-inch piesSingle caseinch pies (recipe follows)1 28-
12 ounces of pumpkin sauce. 5-
Mil can evaporate milk1 10. 5-
4 eggs per ounce of sweet condensed milk, 1 cup/2 cups of sugar 4 teaspoons of pumpkin pie spices (recipe follows)
Preparation time before 1 teaspoon of salt: 10 minutes;
Total time: 1 hour, 5 minutes, place the grill in the lowest position, preheat the oven to 220 °c (425 F).
In a 23-cm (9-inch)pie plate.
Repeat with a second crust and pie plate.
Stir together pumpkin, condensed milk, eggs, sugar, pumpkin pie spices and salt until smooth.
Evenly distributed between prepared shells.
Put the pie in the oven, leaving plenty of room for air circulation between them.
Bake for 15 minutes and then lower the oven temperature to 180 °c (350 F).
Bake for another 40 to 45 minutes or until the knife inserted into the center of the pie is clean and baked.
Remove from the oven and cool.
Store in the refrigerator for up to four days.
To freeze, wrap the pie tightly with plastic wrap, then wrap it in foil and put it in the fridge for 3 to 4 months.
Source: fl pie and Blue Sky: Old Guide to Modern Baker
Old fashioned dessert \"Karlynn Johnston (
Random House appetite 2016).
Homemade pumpkin pie spices are a true traditional flavor, using pumpkin pie spices as it includes a variety of spices that are often excluded from pumpkin pie recipes
It\'s wise, Johnston said.
3 tablespoons of ground cinnamon 2 teaspoons of ground nuts 2 teaspoons of ground ginger 1 teaspoon of cloves 1 teaspoon of spices mixed and stirred together.
Store a closed container in your cabinet for up to 2 years.
Source: fl pie and Blue Sky: Old Guide to Modern Baker
Old fashioned dessert \"Karlynn Johnston (
Random House appetite 2016).
My perfect pie CrustJohnston says the mix is her favorite recipe.
This is also a great way to practice making a shell for a novice pie maker.
\"It\'s great because it\'s okay if you screw it up.
You have more practice of mixing pie skins.
\"She suggested making a batch and putting it in a fridge or freezer.
When baking the pie, you can use as many things as you need to practice pushing out and forming the shell one at a time.
The perfect pie crust is made by practice.
Your touch will get lighter and lighter, says Johnston.
Pre-made pie crust mixture prepare this mixture in advance;
It can be placed in the refrigerator for up to a month or three or four months as long as it is tightly sealed in the container.
Because this mixture will be cold when you use it for pie crust, so the cooling time after forming the dough pan is less than it used to be, which makes the whole process faster.
Enough 6-9-
One-inch double crust or more than a dozen 9-
One-inch single cake crusts1 kg lard (2 cups)
5 cups of screened flour (
Sift the flour with a mixer and measure it)
1 tablespoon salt preparation time: 5 minutes in large bowl, mix lard, flour and salt.
Cut lard with a pastry mixer until the size of a small piece of peas.
Or, in a bowl of a vertical mixer with paddle accessories, mix at low speed until you have peas
Lard of the size.
Store the mixture in a large plastic freezer bag in the refrigerator or freezer room.
No matter how you cut, Apple or pumpkin pie will definitely appear on the dessert table at many festive banquets.
There are two recipes to dazzle guests, plus pastries.
Pastry chef Anna Olsen said that the \"blue ribbon\" apple pie will definitely win the first prize of the \"blue ribbon\" in the next baking competition. Makes one 9-
Inch pie, enough s1 recipe pie dough for 8 frozen fruit fillings (recipe follows)
6 cups of peeled slices (1/2-inch thick)mixed apples (
About 5 medium apples such as mutesu, Grandma Smith, Royal Gala, Honey Crisp or coterland)
1 tablespoon fresh lemon juice 1/2 cup granulated sugar 1/3 cup packaged light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground garlic 1/4 teaspoon ground stir with 2 tablespoons of water add sugar and cinnamon, stirring Time: 40 minutes;
Baking time: 1 hour, take 15 to 30 minutes from the refrigerator before you prepare the roll dough.
Preheat the oven to 200 ° c (400 F).
Arrange the baking tray with parchment paper or aluminum foil. In a non-
Active bowl, stir apple slices with lemon juice.
Put half an apple in a bowl.
Put the other half into a frying pan or pan and heat it over medium heat until some juice is cooked and the Apple softens for about 10 minutes.
Remove the apple from the pan with a slotted spoon, stir and cool with uncooked apples.
In a separate bowl, mix the sugar with cinnamon, spices and nutmeg.
Put it in Apple for standby.
On a slightly flour surface, roll the first plate of dough out of a circle of less than 5mm (1/4 inch)thick. Dust a 23-cm (9-inch)
A pie plate with flour and lines on the bottom and sides of the plate with pastry, so it hangs slightly on the edge of the plate.
Spread the shell with oats (
This will help absorb the excess juice).
Fill the apple in the shell and butter it.
Spread the remaining dough pan to 5mm (1/4 inch)
The place on the Apple is thick.
Trim the excess dough together and squeeze the edge of the shell to form the edge of the groove.
Brush pastry with egg liquid.
Mix a little sugar with cinnamon and sprinkle a lot of sugar and cinnamon on it.
Cut the opening of the top shell with scissors to let the steam escape.
Bake the pie on a prepared baking tray for 10 minutes.
Reduce the oven temperature to 190 °c (375 F)
Continue baking for 40 to 50 minutes until the shell is golden and the filling is bubbling.
Before serving, put cold pies in a pan on the cooling rack for at least two hours.
Source: Bake with Anna Olsen: over 125 simple, delicious and sensational recipes to make you a better Baker (
Random House appetite 2016).
Fruit filling pie dough says it\'s her favorite overall pie dough.
\"I made thousands of pies, it\'s a brand --
One new thing I did was that I had flour and then I added a little bit of vegetable oil to cover the flour.
I have found that once it has a coating, it will not exceed the butter, because there is already a layer of fat around it, so the butter remains different.
When the pie is baked, the butter melts, the water in the butter turns into steam, pushing the flour layer up to make the pastry flaky.
Another trick for Olsen is to remove the butter from the fridge half an hour before she wants to work. \"Think about it. You take ice-
Cold butter, it breaks and breaks evenly, and you risk overworking.
If Microsoft is a little bit, it will be together.
\"She also took the dough out of the fridge about 30 minutes before rolling it so it wouldn\'t freeze --cold.
\"This is probably the best pie dough on Earth ,(but)
If the butter is cold, it will crack.
But if it stays outside for half an hour, you\'ll find it a lot easier and then you won\'t overwork because it rolls faster.
\"The lemon juice or vinegar you add to the pie dough is a small measure, but it makes a difference.
Acidity makes the protein in the flour elastic, ensuring not only the soft shell, but also the shell that does not rebound or shrink when you roll and bake.
Enough for a pair
All leather cups
Objective: 1 tablespoon of granulated sugar 1 teaspoon of salt3 tbsp vegetable oil 1 cup of cold (
No ice-cold)
Unsalted butter, cut into pieces 1/4 cup cold water 2 teaspoon lemon juice or white vinegar preparation time: 15 minutes, then put in a bowl or bowl of a vertical mixer with paddle accessories, stir together flour, sugar and salt.
Add oil and cut with pastry cutter (
Or low speed mixing)
Until the flour looks even and fragile in texture.
Cut into butter (or blend)
Once again, until rough and fragile, small pieces of butter can still be seen.
Stir the water with lemon juice, add the flour mixture at one time, and stir until the face is reunited.
Make 2 plates of dough (
Unless otherwise indicated by the pie recipe you followed)
Wrap with plastic wrap and cool after at least 2 hours until firm.
The dough can be made 2 days in advance and stored in the refrigerator.
Alternatively, it can be frozen for 3 months and thawed in the refrigerator before scrolling.
Source: Bake with Anna Olsen: over 125 simple, delicious and sensational recipes to make you a better Baker (
Random House appetite 2016).
Perfect pumpkin pie, Thanksgiving\'s favorite pumpkin pie, with two pies so enough leftovers.
She used a large can of pumpkin puree and divided it into two pies, which she thought was the best quantity to avoid the pie overflow.
\"I have also revealed a family secret here: we use evaporation and condensed milk, so you can use all the cans at once and get the best of both worlds in taste and texture, \"She wrote in her new book, Flapper pie and blue prairie sky. \"Makes two 9-
Two 9-inch piesSingle caseinch pies (recipe follows)1 28-
12 ounces of pumpkin sauce. 5-
Mil can evaporate milk1 10. 5-
4 eggs per ounce of sweet condensed milk, 1 cup/2 cups of sugar 4 teaspoons of pumpkin pie spices (recipe follows)
Preparation time before 1 teaspoon of salt: 10 minutes;
Total time: 1 hour, 5 minutes, place the grill in the lowest position, preheat the oven to 220 °c (425 F).
In a 23-cm (9-inch)pie plate.
Repeat with a second crust and pie plate.
Stir together pumpkin, condensed milk, eggs, sugar, pumpkin pie spices and salt until smooth.
Evenly distributed between prepared shells.
Put the pie in the oven, leaving plenty of room for air circulation between them.
Bake for 15 minutes and then lower the oven temperature to 180 °c (350 F).
Bake for another 40 to 45 minutes or until the knife inserted into the center of the pie is clean and baked.
Remove from the oven and cool.
Store in the refrigerator for up to four days.
To freeze, wrap the pie tightly with plastic wrap, then wrap it in foil and put it in the fridge for 3 to 4 months.
Source: fl pie and Blue Sky: Old Guide to Modern Baker
Old fashioned dessert \"Karlynn Johnston (
Random House appetite 2016).
Homemade pumpkin pie spices are a true traditional flavor, using pumpkin pie spices as it includes a variety of spices that are often excluded from pumpkin pie recipes
It\'s wise, Johnston said.
3 tablespoons of ground cinnamon 2 teaspoons of ground nuts 2 teaspoons of ground ginger 1 teaspoon of cloves 1 teaspoon of spices mixed and stirred together.
Store a closed container in your cabinet for up to 2 years.
Source: fl pie and Blue Sky: Old Guide to Modern Baker
Old fashioned dessert \"Karlynn Johnston (
Random House appetite 2016).
My perfect pie CrustJohnston says the mix is her favorite recipe.
This is also a great way to practice making a shell for a novice pie maker.
\"It\'s great because it\'s okay if you screw it up.
You have more practice of mixing pie skins.
\"She suggested making a batch and putting it in a fridge or freezer.
When baking the pie, you can use as many things as you need to practice pushing out and forming the shell one at a time.
The perfect pie crust is made by practice.
Your touch will get lighter and lighter, says Johnston.
Pre-made pie crust mixture prepare this mixture in advance;
It can be placed in the refrigerator for up to a month or three or four months as long as it is tightly sealed in the container.
Because this mixture will be cold when you use it for pie crust, so the cooling time after forming the dough pan is less than it used to be, which makes the whole process faster.
Enough 6-9-
One-inch double crust or more than a dozen 9-
One-inch single cake crusts1 kg lard (2 cups)
5 cups of screened flour (
Sift the flour with a mixer and measure it)
1 tablespoon salt preparation time: 5 minutes in large bowl, mix lard, flour and salt.
Cut lard with a pastry mixer until the size of a small piece of peas.
Or, in a bowl of a vertical mixer with paddle accessories, mix at low speed until you have peas
Lard of the size.
Store the mixture in a large plastic freezer bag in the refrigerator or freezer room.