A simple and foolproof recipe for a flaky and tender pastry crust, perfect for pies and tarts.
Combine the flour and salt in a mixing bowl.
Use a whisk to evenly distribute the salt in the flour.
Cut the cold lard into the flour mixture until it resembles coarse crumbs.
Work quickly to keep the lard cold, which helps create a flaky texture.
Add the chilled 7-Up and mix until the dough comes together.
Avoid overmixing to prevent the dough from becoming tough.
Wrap the dough in plastic wrap and refrigerate for at least one hour.
Chilling the dough allows the gluten to relax and makes it easier to roll out.
Roll out the dough on a floured surface and use as desired.
Roll from the center outward to maintain an even thickness.
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