Mix flour, baking powder and salt together, gently work lard into flour mixture with finger tips until you have pea size pieces.
Blend egg, vinegar, water and brown sugar - add to flour mix until stiff dough forms.
Divide into 4, shape into flat round patties, wrap in plastic or wax paper and refrigerate for 2 hours
Roll out on a lightly floured surface or pastry cloth.
Dough will keep in refrigerator for up to 3 weeks or can be frozen. Note from Loma: I've had success substituting a mix of butter and Crisco for the lard, since I never have lard on hand.
Ingredients
Directions
Mix flour, baking powder and salt together, gently work lard into flour mixture with finger tips until you have pea size pieces.
Blend egg, vinegar, water and brown sugar - add to flour mix until stiff dough forms.
Divide into 4, shape into flat round patties, wrap in plastic or wax paper and refrigerate for 2 hours
Roll out on a lightly floured surface or pastry cloth.