Article: Get out a large mixing bowl and pour 2 1/2 cups (300 g) of all-purpose flour into it. Add 1 pinch of salt along with 5 tablespoons (75 g) of chilled, unsalted butter and 5 tablespoons (75 g) of lard or vegetable shortening. Put the wrapped ball of dough in the refrigerator and let it rest while you make the filling for the corned beef pie. If you'd like to make the dough in advance, you can chill it in the fridge for up to 1 day. Chilling the dough will relax the gluten in the pastry so your crust is tender and flaky.
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Put the flour into a bowl with butter, lard, and salt. Chill the dough in the fridge for at least 1 hour.