On Thu, 27 Nov 2003 21:11:42 -0600, zxcvbob
wrote:



On the second batch I cut the lard in with the pastry cutter just a little,
then finished mixing in the lard with my fingertips by kind of pinching it
into the flour. (then mixed in the ice water.) This seemed to work a lot
better and I made all the subsequent dough this way. I think mixing in the
lard by hand coated *all* the flour with fat, and the dough behaved better
without trying to get tough when I kneaded it into a ball.


My arthritic hands prevent me using the pastry blender much. I start
out in the food processor with quick, short pulses. I even add the
water in that way, too. When it forms a ball, I take it out and tuck
it all together by hand.

Alas, I cannot compare my recipe amounts with yours, as I threw out
the box the lard came in.

Boron