Preheat oven to 400 degrees. Sift the flour, salt and garlic powder into a mixing bowl. Add the parsley and seeds and stir to combine with a fork. Using a pastry blender cut in the lard and butter until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tbsp. at a time, tossing lightly with your fingertips or a fork until the dough forms a ball. Roll out the dough on a lightly floured surface. Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it. I prefer to leave the excess dough and not trim it until after it's baked to allow for any shrinkage, but that is up to you.
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