2½ cups unbleached white flour, whole wheat pastry flour
or a combination
1 tsp. sea salt
½ cup organic lard
½-¾ cup cold still or sparkling water
Measure flour into a medium-sized bowl, add salt and stir. Add lard and use a pastry cutter or fork to cut the lard into pea-sized pieces until the mixture resembles a coarse meal. You can confidently add the first ½ cup of the water, but continue adding the rest ¼ cup water one tablespoon at a time until the dough starts to come together. Lightly knead with your hands to make a ball and then divide into two equal parts. Reshape into a ball and then flatten into a disc; wrap with plastic wrap and refrigerate for 30 minutes. Makes two 10-inch pie crusts.
Iowa Lard Biscuits
Sift and measure 2 cups all purpose flour. Add 4 teaspoons baking powder, 3/4 teaspoon salt and resift. Add 1/4 cup lard and blend with 2 knives or pastry blender. Add 2/3 cup milk gradually. Turn onto floured board, knead lightly, only 1/2 minute, pat out to 3/4 inch thickness, cut and back in 425°F oven fro 12 to 15 minutes.