LARD IN RECIPES

Miracle Flaky Lard Crust




Ingredients
1 1/3 cups plus 4 teaspoons pastry flour or all-purpose flour
½ teaspoon salt
1/8 teaspoon baking powder
½ cup cold lard
¼ cup ice water
4 teaspoons cider vinegar
Whole wheat flour for rolling

Method
Place a mixing bowl in freezer to chill.

Place flour, salt and baking powder in a zip-style gallon-size freezer bag and mix together. Using a melon baller, scoop balls of the lard directly into the flour, shaking bag occasionally to distrubte and cover them with the flour. Seal bag. If room is warm and lard starts getting very soft, place bag in freezer for about 10 minutes. If it is still firm but squishable once it's all been added, using a rolling pin, roll over exterior of bag, until lard is in thin flakes. Place bag in freezer for at least 30 minutes.
Empty flour mixture into cold bowl, scraping sides of the inside of the bag. Set bag aside. Gently pour on ice water and vinegar, tossing gently with a rubber spatula to incorporate evenly. Spoon mixture back into plastic bag.

With one hand in the bag and the other on the outside, knead mixture by alternately pressing it with knuckles and heels of both hands, until mixture holds together in one piece and feels slightly stretchy when pulled.

Remove dough from bag and place it on a sheet of plastic wrap. Sprinkle both sides with whole wheat flour. Cover with plastic, flatten dough into a disc and refrigerate for at least 45 minutes.

Will keep refrigerated up to 2 days; frozen, up to 3 months.

When rolling dough, you may roll directly on work surface or on plastic wrap. Sprinkle with whole wheat flour as needed to keep from sticking; don't worry, the whole wheat will not toughen dough and instead give it extra crunch.