Description
This is a recipe for the perfect pastry crust for savory preparations. It is made in bulk and can be frozen for later use.
Ingredients
- 12 ounces/340 grams (about 2½ cups) all-purpose flour
- ½ teaspoon/3 grams kosher salt
- 4 ounces/110 grams unsalted butter, diced and chilled
- 4 ounces/110 grams lard, diced and chilled
- ½ cup/120 milliliters ice water
- 1 teaspoon distilled white vinegar
Method
- In a large bowl, combine the flour and salt.
- Add the diced butter and lard. Using both hands, pinch the fat into the flour and continue working it until the mixture resembles coarse meal; it should not become too warm or pasty.
- Add the water and vinegar and mix until a dough forms.
- Shape the dough into a log about 10 by 4 inches/25 by 10 centimeters. Wrap it in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- When ready to use, slice the dough into 1 inch/2.5 centimeter thick disks and let them sit at room temperature for 30 minutes before rolling.
- YIELD: ABOUT 2 POUNDS/1 KILOGRAM DOUGH
- NOTE: Although the dough can be rolled out after an hour, it is best to let it rest for at least 6 hours before rolling.