Combine butter (for flavor) and lard (for texture) in equal quantities. Add flour (double than the total quantity of fat) and a few drops of ice-cold water.
For fat I orefer unsalted butter, but for a savory flavor bacon drippings work just as well. Mix fat and flour till it "crumbs" then a little water and knead.
flour water and fat. The type of fat used should be determined by the final use of the dough. Some fats lend neutrality to the dough and accept flavors. Butter is a good fat that lends itself to savory and sweet doughs, while shortening and lard are very neutral therefore are more widely used
