Lattice Pastry

• 1 1/2 cups flour
• 1 1/2 teaspoons salt
• 1/2 cup chilled lard or vegetable shortening
• 2 to four tablespoons cold water

1. Combine flour and salt.
2. Cut in lard or shortening with fingertips, knives or a pastry blender until mixture resembles coarse meal.
3. Sprinkle in water, mixing lightly with fingertips or a fork, until particles can be gathered together in a ball.
4. Wrap in foil or plastic wrap and refrigerate until ready to use.
5. To prepare the pastry in a food processor, combine the flour and salt in work bowl and blend together using the knife blade.
6. Add lard or shortening cut into small pieces and process with an on-off or pulse control for a few seconds, until the mixture achieves a uniform mealy texture.
7. Then, with the machine running, add the water a tablespoon at a time, through the feed tube.
8. You will probably need the smaller amount of water and perhaps as little as one to one-and-a-half tablespoons because of the speed with which a food processor amalgamates the ingredients.
9. Process only until a ball of dough forms.

flour, salt, chilled lard, cold water

Taken from cooking.nytimes.com/recipes/6217 (may not work)