Rich pastry crust

Yield: 1 ball

Measure Ingredient
2½ cup Flour
1 teaspoon Salt
½ cup Lard
¼ cup Chicken fat, cold
6 tablespoons Water

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.

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