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1
Sift fry ingredients together into a large, chilled mixing bowl. Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal. If you prefer, you can use a pastry blender or knives. You may also use a mixer or food processor, but take great care not to overmix or overprocess.
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2
Add 4 Tbsp icy cold water and quickly blend into flour mixture.
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3
Gather all the dough and crumbs up into a ball. If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
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4
Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
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5
Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick. Dust flour underneath and on top of pastry. Roll out into a rectangle about 21x6 inches. Fold into thirds to form a three-layer rectangle about x6 inches.
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6
Turn pastry 1/4 turn, dusting underneath with flour if needed. Roll out again into a 21x6 inch rectangle, and again fold into thirds.
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7
Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
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8
Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.
