Light and flaky, this is my husband’s favorite pastry, as he finds my sweet pastry almost too rich. This sort of pastry is better suited to tarts than to double-crusted pies. Lard pastry is easier to make and roll than an all-butter one, and provides a more neutral background, allowing the flavor of the fruit to shine.

Steps

1. Combine the flour, baking powder, and salt in a food processor and pulse to mix. Add the lard and pulse until the lard is reduced to pea-sized pieces, about 15 seconds. Turn the mixture into a bowl.
2. Pour the water over the flour-and-lard mixture and mix with a fork. Squeeze a bit of the mixture between your fingers. If it holds together, transfer the dough to a lightly floured surface; if not, add another couple of teaspoons of ice water and test again.
3. Gently knead the dough into a ball. Divide the pastry in half and flatten into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before using. This pastry also freezes well.