Ingredients
2/3 cup (150 mL) all-purpose flour
1 pinch salt
2 tbsp (30 mL) cold butter
2 tbsp (30 mL) cold lard
1 tbsp (15 mL) ice water, (approx)
2 tsp (10 mL) milk
1/2 tsp (2 mL) vinegar
Preparation
In bowl, combine flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
Whisk together water, milk and vinegar; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp (15 mL) more water if too dry. Press into disc.
Wrap and refrigerate until chilled, about 30 minutes, or for up to 24 hours.
