Short Crust Pastry Recipe

• 12 tbsp. butter, chilled and cut into 1/4 inch bits
• 3 c. all purpose flour
• 4 tbsp. lard, chilled and cut into 1/4 inch bits
• 2 tbsp. sugar
• 1/2 teaspoon salt
• 6-8 tbsp. ICE water

1. For one 9 inch double crust.
2. In a large, chilled bowl, combine the butter, lard, flour, sugar, and salt with fingertips till they look like flakes of coarse meal.
3. Don't let the mix become oily.
4. Pour the ice water over the mix all at once, tossing together lightly with your fingertips.
5. Gather the dough into a ball.
6. If the dough is crumbly, and the remaining ice water by drops till the particles adhere.
7. Dust the pastry dough with a little flour.
8. Wrap it in wax paper.
9. Chill for at least a half hour before using.
10. This is especially good for fruit pies.
11. Spread softened butter over the bottom crust before filling with fruit mix.

butter, flour, lard, sugar, salt, water

Taken from cookeatshare.com/recipes/short-crust-pastry-31218 (may not work)