This dough is the ideal complement to fried fruit pies because it is made with buttermilk, lard, and kosher salt.
| Prep Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 hand pies’ worth of dough |
Ingredients
- 3 cups all-purpose flour
- ½ cup lard
- 3 tablespoons white sugar
- ½ teaspoon kosher salt
- 1 cup buttermilk, at room temperature
Instructions
- Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
- Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4×6-inch block.
- Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
- Substitute vegetable shortening for the lard, if desired.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 102 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |