Pate Dough

Yield: 1 lb 8 oz

1 lb bread flour
2 t baking powder
1/2 oz salt
1 t sugar
4 oz butter or lard, cold, cut into cubes
1 egg
2 t cider vinegar
8 fl oz whole milk

1.Combine dry ingredients and mix well.

2.With two knives or a pastry cutter, cut the butter into the dry ingredients. Work the dough until it becomes crumbly.

3.Mix the wet ingredients into the dough until fully incorporated. Knead the dough until smooth and not sticky.

4.Shape the dough into a disc 10 in. in diameter. Wrap and refrigerate for at least 1 hour or overnight.