Roman Pepper Pastry Crust
Yield
6 servingsPrep
10 minCook
?Ready
40 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
coarsely ground |
|
| 1 | extra large |
eggs
beaten |
|
| 4 | tablespoons |
water
|
|
| ½ | cup |
lard
packed down, naturally rendered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
coarsely ground |
|
| 1 | extra large |
eggs
beaten |
|
| 6E+1 | ml |
water
|
|
| 118 | ml |
lard
packed down, naturally rendered |
|
Directions
Mix the flour, salt, and pepper together in a medium-sized bowl.
Mix the egg and 2 tablespoon of the water together in a small bowl.
Add the lard to the dry ingredients and rub the flour between the palms of your hands until it is evenly distributed.
Stir in the egg-water mixture and work the dough with your hands until it is smooth.
Add the remaining water 1 tablespoon at a time if the dough appears too dry.
Put the dough into an oiled bowl, cover the bowl tightly with plastic wrap, and let it stand at room temperature for about 30 minutes before rolling it out.
