| Servings |
Ingredients
- 140 gms AP flour
- 40 gms butter cut into teaspoon sized pieces
- 50 gms rendered leaf lard
- 2 tbsp sugar optional
- 1 tsp kosher salt
- 34 ml (or gms) boiling water
Ingredients
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Instructions
- Weigh the flour in a mixing bowl.
- Rub the butter into the flour.
- Put the water, sugar, salt and lard into a small saucepan. Heat so that the lard melts, the sugar and salt dissolve. Bring to a simmer. Remove from heat.
- Carefully pour the hot liquid over the flour. Mix the liquid into the flour using a spoon or fork. As soon as it's cool enough to handle (yet still warm) bring the dough together using your hands. The flour will immediately begin to cool down the hot liquid.
- When the dough is formed into a loose ball it will be a bit sticky. Knead it briefly on a lightly floured surface to bring it together a bit more.
- Let it rest for 10 minutes than roll out the dough. Use with sugar for hand pies, without for raised meat pies.
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