Looking for pie dough rec w/ 2/3 butter 1/3 lard
I've read here and other places about using some lard to get flakiness but that too much lard can have a flavor and/or an after texture on the tongue. A mix of butter and lard seems to be preferred. However my understanding is that butter, with more water content and lard can't be substituted equally in recipes (for example an all butter recipe).
Does anyone have a simple tried and true recipe with the proportions of around 2/3 butter and 1/3 lard? As an experiment I think i'd rather do that, or perhaps 3/4 and 1/4 than half and half.