Pastry using lard and butter - Canadian Living magazine

I put my favourite, often used recipes into this book.  Some hand written, some like the snap shop below.

very fuzzy shot.... google search it

Always gather your ingredients together to make mixing go quicker.

butter cut using the line on the wrapper (oops, crooked)

An Alton Brown tip - use a large hole grater instead of a pastry cutter. Quick and easy when using cold, hard lard and butter. Grate a small amount then toss into the flour (about 6 times).

Add liquid in three portions.  After each toss the ingredients together for easier mixing.

you don't want to over heat the butter and lard.

It looks dry but will push together.  Baking is chemistry   Do not add extra water.....

Flip the dough in the well dusted parchment paper

Roll in the parchment and refrigerate.