In a large bowl, combine the flour and salt. Using a pastry blender, cut in the lard until the mixture is very fine. In a separate bowl, beat together the egg, water, and vinegar. Make a small ...

It's officially holiday baking season, so we talked to a pastry chef to give you some expert tips on using butter and lard to make the perfect pie crust.

Well, according to Ana De Sa Martins, executive pastry chef at Stubborn Seed in Miami Beach, your dough may be lacking a key ingredient: lard. While this fat is certainly a wildcard when it comes ...

For the absolute best texture in pie crust (and results like your great-grandmother used to get), go with real lard. If you can find a source of lard from pastured animals, so much the better.

Add the lard and use your hands to rub the lard into ... and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to ...

Meanwhile, make the pastry - rub the lard into the flour and the salt, or put into a food processor and whizz until the mixture resembles fine breadcrumbs. Add the water a little at a time and mix ...