MMMMM----- Recipe via Meal-Master (tm) v7.07
  
       Title: Roman Pepper Pastry Crust
  Categories: Pizza
    Servings:  6
  
       2 c  Flour
     1/4 ts Salt
     1/2 ts Coarsely ground black pepper
       1    Extra large egg, beaten
       4 tb Water (approximately)
     1/2 c  Packed down naturally
            -rendered pork lard
  
   Yield: 1-12 inch tart shell
   
   “This is an excellent tart or panzerotti dough.  The lard makes it flaky,
   extremely flavorful, and easy to roll out.”
   
   1. Mix the flour, salt, and pepper together in a medium-sized bowl.
   
   2. Mix the egg and 2 Tbspl of the water together in a small bowl.
   
   3. Add the lard to the dry ingredients and rub the flour between the palms
   of your hands until it is evenly distributed.
   
   4. Stir in the egg-water mixture and work the dough with your hands until
   it is smooth.  Add the remaining water 1 Tbsp at a time if the dough
   appears too dry.
   
   5. Put the dough into an oiled bowl, cover the bowl tightly with plastic
   wrap, and let it stand at room temperature for about 30 minutes before
   rolling it out.
   
   Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda
   Davis
  
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