Recipe for French Canadian Suet Pastry


6 cup sifted all purpose flour
2 teaspoon bakingpowder
2 teaspoon salt
2 cup finely ground suet
1 3/4 cup ice water (approx)


Sift flour, baking powder and salt into a large bowl. Add suet and mix well. Stir in enough water with a fork to make a rather stiff dough (Try not to add more than the 1-3/4 cups water - after you have mixed it with the fork, try to gather it together with your hands. If it is too dry, add more water a few drops at a time.) Roll dough a little less that 1/4 inch thick or as directed for your recipe. This dough is quite easy to roll and handle when the amount of liquid is right. It is not like regular pastry and is chewey rather than tender, but has a very special and delicious flavor especially suitable for meat pies.

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