Quebec Tourtiere Pastry
|All purpose flour||4 Cup (64 tbs), sifted|
|Salt||1 1⁄2 Teaspoon|
|Lard||1 Cup (16 tbs)|
|Hard butter||4 Tablespoon|
|Egg||2 , beaten|
|Cold water||6 Tablespoon|
Sift flour and salt into a bowl; cut in lard until mixture resembles fine oatmeal, then cut in hard butter coarsely and stir in eggs and water mixed together.
Chill dough for 30 minutes before rolling out.