Equipment
* optional
Ingredients
Dough Components
- 160 g all-purpose flour
- 2 g salt
- 85 g unsalted european-style butter, chilled and cut into 1.3cm (1/2 inch) pieces
- 57 g lard, chilled and cut into 1.3cm (1/2 inch) pieces
- 30 ml water, ice cold
Nutrition (per serving)
Method
Combine the flour and salt in the bowl of a food processor and pulse briefly to mix.
Add the chilled butter and lard pieces to the flour mixture.
Pulse the mixture until the fats are broken down into pieces roughly the size of chickpeas. If working by hand, use a pastry blender to cut the fats into the flour in a mixing bowl.
Add the ice water gradually, approximately 15ml (1 tablespoon) at a time, while pulsing or stirring.
Continue mixing only until the dough begins to hold together when pressed; do not overwork.
Gather the dough into a ball, flatten it into a disc, and wrap it tightly in plastic wrap.
Place the dough in the refrigerator to chill for at least 4 hours before rolling out.
Chef's Notes
- Using European-style butter provides a higher fat content and less water, which contributes to a flakier texture.
- The combination of lard and butter provides the structural benefits of lard with the flavor of butter.
Storage
Refrigerator: 3 days — Keep tightly wrapped in plastic wrap to prevent drying.
Freezer: 3 months — Thaw in the refrigerator overnight before rolling.
