Recipe from Nov. 2, 2005 Newsletter

Seven-up Pastry

5-1/2 cups all-purpose flour
1 pound lard
2 teaspoons salt
7-Up (3/4 to 1 cup)

Mix flour and salt with the lard. I use a potato masher to cut the lard into the flour till it resembles course crumbs. Mix in the 7-Up and stir with a fork till combined (start with 3/4 cup and add more if needed). Gather pastry into a ball and knead together a few strokes till incorporated. It should be fairly smooth and non-sticky. Use about 1/2 cup flour for rolling out pastry. very smooth and workable, scraps re-roll well.
Yield 3 double crust large pies or 6 small pies
Chef Raymo

http://www.nancyskitchen.com