Flaky Lard Dough

This pastry is very similar to my pie dough. Mainly, I have adjusted the water and flour proportions to reflect that the same weight of lard as butter has much less water. 

Ingredients: 
400g all-purpose flour 
250g lard 
3/4 cup ice water 
1tsp salt 

Cut up lard into a dozen pieces or so, and stick in the freezer. 

Put lard, flour and salt into food processor and pulse until pea-sized. Check that the pieces of lard can be squished with your fingers easily. If not, wait 5 minutes. 

Add water, and processor until the dough comes together in one large blob. 

Hand knead for about 1 minute, and cut into the sizes that you need. Knead each piece into a smooth ball without cracks, wrap and chill for at least half an hour. 

Notes: 

The lard dough comes together more nicely than the butter version does. I recommend this one over the butter pastry, as it is easier to control. 

This recipe is just nice to cover top and bottom crust on a quarter-sheet pan. 

I did not add sugar, but you can add up to 50g, depending on your requirements. I would add it in with the flour in the first step. 

It does not puff as much as the all-butter pastry, which is a lifesaver if, like me, you always forget to prick.