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Leaf Lard Pie Crust
Nb persons: 1
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| 10 ml | white vinegar |
| 355 ml | all purpose flour |
| 177 ml | pastry flour |
| 30 ml | sugar |
| 2 ml | salt |
| 1 ml | baking powder |
| 89 gr | leaf lard, chilled |
| 177 ml | chilled butter, cut into |
-small pieces
Combine vinegar and 1/4 cup ice water in a small bowl. Combine flours, sugar, salt, and baking
powder in a large bowl. Put both bowls into the freezer until well chilled, about 20 minutes.
Using a pastry cutter, cut butter and lard into chilled flour mixture until it looks like coarse meal
flecked with pea size pieces of butter and lard. S:::>rinkle in water-vinegar mixture, stirring dough
with a fork until it begins to hold together. Press dough into rough ball, then divide dough ball in
half, shape into two balls and flatten into disks. Wrap in plastic wrap and refrigerate at least 30
minutes and up to 8 hours before using.
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