Suet Crust

Oxmoor House
pastry for one double-crust 1- quart pudding


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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 pound beef suet, finely chopped
1/4 cup plus 2 tablespoons cold water


Combine flour, baking powder, and salt; cut in suet with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.

Created date

February 2010