- Portion size 40 servings
- Credits : Canadian Living Magazine: July 2009
MethodIn bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
In liquid measure, whisk egg with vinegar; add enough ice water to make 2/3 cup (150 mL). Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into 2 discs. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)