- 20 oz flour, all purpose
- 2 teaspoons salt
- 6 oz lard, frozen
- 5 oz butter, frozen
- For the liquid you will need: 1 large egg, white vinegar, water. Crack egg into a clear measuring cup and mix it slightly. Carefully add vinegar into the cup until you reach 4 oz liquid measure then add water until the 6 oz measure. Stir together and set aside.
Preheat oven to 395F convection bake. Sift flour into large bowl and whisk in salt.
Using a box grater, grate the frozen lard and butter into the mix with the ribbon face.
Cut the fat into the flour with a pastry cutter until you reach the medium meal stage.
Pour in the water, egg, vinegar and stir quickly with a spatula. Finish the dough by hand, gently pressing and kneading until you have a solid ball.
Cover tightly and refrigerate immediately.
Lightly dust a large, sterilized surface with AP flour, dust your rolling pin and roll out the dough as thin as you can (½ cm is best).
Cut the dough into your desired shape, use a bit of water to help pinch any edges you are forming. Brush with an egg wash, sprinkle with raw sugar and bake at 395F for 12-14 minutes until the edges are golden and the filling is set.