Pastry
- 16 ounces flour
- 4 ounces butter
- 4 ounces lard
- 4 ounces ice water
- 1 tsp salt
Mix the lard and butter in the flour with a large, flat knife. Add the ice water. Be careful not to touch it with the hands.
Take it up in a mass and roll, roll, roll it out quickly, not too thin. Cut it with a very sharp knife around the edges of the patty pans.
When intending to bake lemon puddings or cheese cakes, let the pastry bake for 4-5 minutes before adding butter as this prevents the pastry from being heavy at the bottom. In the summer, it is best to put 20 ounces of flour instead of 16.
Take it up in a mass and roll, roll, roll it out quickly, not too thin. Cut it with a very sharp knife around the edges of the patty pans.
When intending to bake lemon puddings or cheese cakes, let the pastry bake for 4-5 minutes before adding butter as this prevents the pastry from being heavy at the bottom. In the summer, it is best to put 20 ounces of flour instead of 16.
Submitted by Jan 30, 2010
15 min
30 min
45 min