Rich Pastry Crust
Yield
servingsPrep
10 minCook
?Ready
10 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
lard
|
|
| ¼ | cup |
schmaltz (chicken fat)
cold |
|
| 6 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
lard
|
|
| 59 | ml |
schmaltz (chicken fat)
cold |
|
| 9E+1 | ml |
water
|
|
Directions
Combine flour and salt.
Cut in lard and reserved cold chicken fat until size of small peas.
Add water by tablespoons, tossing with fork until all flour is moistened and dough forms ball.
