Cuisine, September 1979
| 15 minutes — 1 pie shell crust | |||||||||||||||||
Ingredients
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InstructionsMix flour and salt in medium-size bowl. Cut in butter and lard until mixture resembles coarse crumbs. Stir in water 1 tablespoon at a time until dough just cleans side of bowl. Gently shape into ball. Roll into 1/2-inch-thick rectangle. Fold bottom third of pastry over center third; fold remaining third over center. Repeat rolling and folding twice. Wrap in plastic wrap. Refrigerate 4 hours or overnight. |
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NotesYou can substitute vegetable shortening for the lard. Preparation time does not include refrigeration. |
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