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Leaf Lard Pastry
Preparation info
- Makes enough for
two
9½ inch 24 cm pie crusts; or to top a 9 by 12-inch / 23 by 30-cm baking dish - Difficulty
Easy
Appears in
Published 2011
Leaf lard is the fat from around a pig’s kidneys. It is ideal for pastry making because of its brittle, crystalline structure. You can use lard rendered from back fat if no leaf lard is available.
Ingredients
Method
Combine the flour, baking powder, and salt in a food processor and pulse to mix. Add the lard and pulse until the lard is reduced to pea-sized pieces, about 15 seconds. Turn the mixture into a bowl.
Pour the water over the flour and lard mixture and mix with a fork. Squeeze a bit of the mixture between your fingers. If it holds together, transfer the dough to a lightly floured surface;