Butter & Lard Pastry


*Butter-Lard Pastry*
Makes 2 nine - inch crusts

This is a beautiful pastry.  Flaky just right.  
You can add a touch of sugar to it if you are making a fruit pie.

2 cups all purpose flour (280g)
3/4 teaspoon salt
1/3 cup butter (76g)
1/3 cup lard (or white vegetable shortening) (74g)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour 
about the size of peas.  Add ice water, one TBS at a time, tossing it in 
with a fork until pastry comes together. Form in to a ball and cut in two pieces. 
Form each into a round flat disc.  Warp in cling film and refrigerate for 1 hour.

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