Rich Pastry Crust

• 2 1/2 cups flour, all-purpose
• 1 teaspoon salt
• 1/2 cup lard
• 1/4 cup schmaltz (chicken fat) cold
• 6 tablespoons water

1. Combine flour and salt.
2. Cut in lard and reserved cold chicken fat until size of small peas.
3. Add water by tablespoons, tossing with fork until all flour is moistened and dough forms ball.

flour, salt, lard, chicken, water

Taken from recipeland.com/recipe/v/rich-pastry-crust-5470 (may not work)