Ingredients

  • 2 lb (1 kg) flour
  • 1 lb (500 g) lard or shortening
  • 1 tsp (5 mL) salt
  • 10 oz (300 g) ice cold water

Preparation

Yield: about 3 lb.

1. Hand mix flour and shortening
2. Dissolve salt in the water
3. Make a well in the flour
4. Stir ice water into the flour by hand or with a pastry cutter or fork
5. Form a ball with the dough and wrap with wax paper
6. Let stand in refrigerator for at least 1 hour before use

You can then separate the ball in smaller ½ pound (250 g) amounts of pastry for future use. Store leftover pastry in the freezer.