1. Rinse (wash) the butter under cold water, kneading it briefly to remove excess buttermilk; pat it dry and shape it into a flat circular disc approximately 2 inches (5 cm) in diameter. Set aside.
2. Combine the salt with the flour in a large mixing bowl. Add the lard and work it into the flour using the tips of your fingers or a pastry knife (cutting the fat into the flour — a technique called 'cutting in' — until the mixture resembles coarse crumbs). This keeps the fat cool and prevents premature gluten development.
3. Moisten the flour-fat mixture with cold water, adding it 1 tablespoon (15 ml) at a time, tossing lightly with a fork after each addition, until the dough just comes together and holds when pressed. Ice water is not strictly necessary but is recommended in warm weather to keep the fat cold; use 3–4 tablespoons (45–60 ml) total. The dough should be shaggy and not sticky.
4. Lightly flour a work surface (dredge sparingly). Turn the dough out and pat it flat. Roll it out into a rough rectangle approximately 1/4 inch (6 mm) thick.
5. Place the butter disc in the centre of the rolled dough. Fold the dough over the butter as for puff paste (enveloping the butter disc completely), then pat gently and roll out again to approximately 1/4 inch (6 mm) thick. This step incorporates the butter in a laminated layer.
6. Fold the dough into thirds to create three layers (as one would fold a letter). Turn the dough 90 degrees (half-way round), pat gently, and roll out again to 1/4 inch (6 mm) thick. Repeat the fold-and-roll sequence once more. The dough is ready when it is smooth and cohesive, with no visible streaks of butter (approximately 2 complete fold-and-roll cycles).
7. The paste may be used immediately. If not using at once, wrap it in a clean cloth (cheesecloth), place it in a covered tin, and store in a cold place — a refrigerator (35–40°F / 2–4°C) is suitable — for up to 2 days. Do not allow the dough to rest directly against ice, as direct contact causes uneven chilling and surface sogginess.
8. When baking, use a moderate oven: 350°F (175°C). Bake unfilled shells for 18–22 minutes, until the pastry is pale golden, the edges are set and dry-looking, and the crust feels firm and crisp when tapped lightly on the bottom. For filled pies, follow the filling's required temperature and time.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.