Bear Pastry
May 30, 2008
1 lb. bear lard
5 cups white flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 tbs white vinegar
water
To render bear fat, set fat in a 200-250 degree F oven in a large pan,
let set all day. Pour off into sealers. May be stored in freezer.
Mix bear lard, flour, baking powder and salt.
Beat egg in measuring cup.
To this egg add vinegar, then fill to 3/4 mark with cold water.
Put all together and mix well.
Shape in a roll and store in fridge. This will make 3 large pie crusts.
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