Century-Old Nuns Pastry Dough

1. 1

   ["Whisk the flour, salt and lemon rind in a bowl.", "Cut in the lard with a pastry blender or your fingers until the mix resembles a light, floury crumble.", "Mix the lemon juice and egg yolk in a measuring cup and top with enough ice-cold water to the 1-cup line.", "Whisk the egg white until foamy.", "Make a well in the flour mixture.", "Add the egg yolk mixture to the flour mixture and gently fold 7-12 times by hand.", "While the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball.", "If you're making butter tarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for at least 1 hour before using.", "If you're making 10"" crusts, divide it into 3 before wrapping and chilling."]

* Per serving · 4 servings · Values may vary.

No additional tips available.