- chilled lard - 2/3 Cups
- flour - 2 Cups
- salt - 1/2 teaspoonfuls
- of cold milk - 4 items. spoons
1. Measure the necessary amount of fat and place it in the freezer. Sift the flour onto a sheet of parchment or wax paper. Measure the required amount of flour and, together with salt, sift into a bowl. 2. Add the fat to the flour and mix with the dough cutter until the mixture resembles a large sand. 3. Add 2 tablespoons of milk and mix the dough with a fork. Add 1-2 tablespoons of milk, continuing to stir with a fork. 4. Divide the dough into two equal parts and form discs from them. Wrap each disc with plastic wrap and put in the refrigerator for 1/2 hour or up to one day. 5. On a flour surface, roll each half of the dough into a circle with a diameter of 30 cm and a thickness of about 3 mm. Put the dough in a pie shape. 6. Trim the edges of the dough, leaving a small canopy about 1 cm in size, and decorate it. Fill and bake the cake according to your recipe. 7. If the recipe assumes a separate preliminary baking of the crust, uniformly prick with a fork on the surface, and then bake in the oven at 200 degrees for about 15 minutes, until golden. To give a crust shine, before baking, lubricate it with milk or a beaten egg.
Servings: 16