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Lard Pie Crust

Lard Pie Crust

Boccalone Lard Pie Crust

2 ½ cups all-purpose flour
2 tsp. salt
1 tsp. sugar (optional)
1 cup Boccalone lard
¾ cups cold water

Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with cold water a little at a time. Mix with fork until flour is moist. Press into a flattened disc and wrap in plastic and refrigerate for 2 hours. Once dough has rested, roll out and use as desired. This recipe works for both sweet and savory pies.


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