You may also like
Ingredients
- 1 pound of lard (I use tenderflake)
- pinch of salt
- 5 cups of regular flour
- 2/3 cup of cold water
Method
- Blend the lard,salt & flour until lard is evenly mixed in with the flour. Add the water & mix until there is no flour left unmixed. Refrigerate until pastry is set. After you have used the necessary amount at that time the rest can be frozen, just bring it out long enough to thaw before using. I have had many compiments of this pastry. Use it for pies, butter tarts etc. Enjoy
