Yield: 2 Crusts
|2 cups||Flour, all-purpose|
|⅓ cup||Lard; cut up|
|⅓ cup||Butter, unsalted; cut up|
|5 tablespoons||;Water, ice, to 6 T|
Sift the flour and salt into the work bowl of a food processor fitted with a steel blade. Cover the bowl and pulse quickly, turning the machine on and off two or three times. Uncover the bowl and add the cut-up lard and butter. Process 5 to 10 seconds until the dough has the texture of rough cornmeal.
Through the feed tube, add part of the water. Pulse two or three times. Add remaining liquid and pulse twice or several times, watching the dough and stopping the instant the dough starts to clump together. It will still look rough and lumpy. Turn the dough out onto a piece of wax paper. Lift the opposite corners of the paper and press on the dough, forming it into a ball. Wrap up the dough and refrigerate 20 to 30 minutes, or several hours. Divide the dough in half and use as directed in the Tourtiere recipe.
Per pie: 2168 calories, 26 gm protein, 190 gm carbohydrates, 143 gm fat, 72 gm saturated fat, 262 mg cholesterol, 1613 mg sodium.