Paula Wolfert

Leaf Lard and Butter Pastry

Preparation info

  • Makes Enough Pastry for a Double-Crust

    10- to 12 inch

    Deep-Dish

    • Difficulty

      Complex

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

The combination of lard and butter here ensures a crust that is both crisp and very tender. For best results, this pastry should be prepared a day in advance. Allow to chill for at least 3 to 4 hours.

Ingredients

  • 2¼ cups unbleached all-purpose flour (11 ounces)
  • 1 teaspoon salt

Method

  1. A day in advance or at least 3 or 4 hours before baking, prepare the dough. Place the flour, salt, and sugar in a food processor fitted with the plastic dough blade. Sift by pulsing once. Scatter the lard and butter over the flour. Pulse the machine 4 or 5 times, or until the mixture resembles coarse oatmeal. Combine the rum and ice water; with the machine on, add the li