Updated Tuesday, October 26th, 2010
Mix flour with salt. Cut in butter and lard until lumps are pea-sized, then flake the mixture through your fingers for a few minutes until fat is well mixed with flour. Dribble in water, tossing and pressing, until a stiff dough is formed. Use as little water as possible. Press dough into a flattish ball, wrap tightly in plastic, and chill at least 1 hour before using.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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