Well, just had a quick read of that, thank you.
I have been cutting my lard down too fine, according to the article. I should leave some bigger chunks. Well, that suits me fine....I hate all that cutting in of the lard lol. I also add extra water, as I don’t like it too crumbly. It seems to work out ok, so you know what they say....if it ain’t broke.
Yeah, I’m sure your technique is fine. The article did say that no amount of ingredients will overcome a bad technique. That’s what I have, the bad technique. I think I have what is called a heavy hand, I treat delicate pastry like it is bread.