• 20 oz flour, all-purpose

• 2 teaspoons salt

• 6 oz lard, frozen

• 5 oz butter, frozen

• For the liquid you will need: 1 large egg, white vinegar, water. Crack an egg into a clear measuring cup and mix it slightly. Carefully add vinegar into the cup until you reach 4 oz liquid measure then add water until the 6 oz measure. Stir together and set aside.

Preheat oven to 395F convection bake. Sift flour into a large bowl and whisk in salt.

Using a box grater, grate the frozen lard and butter into the mix with the ribbon face.

Cut the fat into the flour with a pastry cutter until you reach the medium meal stage.

Pour in the water, egg, vinegar and stir quickly with a spatula. Finish the dough by hand, gently pressing and kneading until you have a solid ball.

Cover tightly and refrigerate immediately.

Lightly dust a large, sterilized surface with AP flour, dust your rolling pin and roll out the dough as thin as you can (½ cm is best).

Cut the dough into your desired shape, use a bit of water to help pinch any edges you are forming. Brush with an egg wash, sprinkle with raw sugar and bake at 395F for 12-14 minutes until the edges are golden and the filling is set.