Directions:
- In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
- In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
- Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
- Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
- Roll out and bake as your recipe directs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.83 Kcal (1536 kJ) | ||
| Calories from fat | 231.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.69g | 40% | |
|---|---|---|---|
| Cholesterol | 19.99mg | 7% | |
| Sodium | 818.1mg | 34% | |
| Potassium | 81.39mg | 2% | |
| Total Carbs | 29.56g | 10% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 4.05g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.9mg | 10% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 366.71 Kcal (1535 kJ) | ||
| Calories from fat | 231.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.68g | 40% | |
|---|---|---|---|
| Cholesterol | 19.98mg | 7% | |
| Sodium | 817.82mg | 34% | |
| Potassium | 81.36mg | 2% | |
| Total Carbs | 29.55g | 10% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 4.05g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.9mg | 10% | |
| Calcium | 91.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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