Tested till perfect Hot Milk Pastry

Hot Milk Pastry

You don't have to worry about overworking this easy pastry. In fact, you can work with it while it's still warm.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: Fall 2005

Recipe2 out of 5 based on 1 ratings.
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  • Portion size 2 double-crust pies


  • 1-1/4 cups 1-1/4cupsmilk
  • 2/3 cup 2/3cuplard
  • 3-1/2 cups 3-1/2cupsall-purpose flour
  • 3/4 tsp 3/4tspsalt
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In saucepan, heat milk with lard over medium heat until almost boiling.

In food processor, blend flour with salt; add milk mixture and pulse until pastry comes together in ball.

Shape into disc; cover and let rest on floured surface for 20 minutes. (Make-ahead: Wrap and refrigerate for up to 2 days; let come to room temperature before using.)

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