Tenderflake Lard Pastry

Ingredients

• 1.4 litre (5 1/2 cup) all purpose flour
• 10 ml (2 teaspoons) salt
• 454 grams (1 pound) Tenderflake Lard
• 1 egg lightly beaten
• 15 ml (1 tablespoon) vinegar
• 225 ml (7/8 cup) ice water

Instructions

1. Mix salt and flour together.
2. Cut lard into flour with a pastry blender until the size of peas.
3. Mix vinegar and egg in a 1 cup measure. Fill the measure with ice water and mix.
4. Stir in just enough water mixture to bring the dough together yet be a little crumbly.
5. Make into 3 disks (each disk will make two 9 inch single pie crusts)
6. Wrap in plastic wrap and refrigerate overnight. The dough can be stored for a few days in the fridge.