Why is my pastry greasy and difficult to handle?
I've been making Delia's Traditional Apple Pie for quite a while, with decent success.
Today I decided to make one for a friend. I used the same measurements of flour to fat (I have to use Stork hard marg because my friend is lactose intolerant: marge+lard+4tbs cold water.)
When trying to roll the dough, it just wouldn't roll. It felt greasy to handle, kept cracking and splitting. When I did eventually get it into some sort of shape and lifted it into the pie dish there were several splits between the bottoms and the sides. I tried a second batch with the same results!
When the dough was formed it was left to chill in the fridge for a good hour, then let come to room temperature .
The only think I can think of that was different was the flour. My normal flour is Sainsbury's basic, this was Lidl plain flour
Any idea As to what the problem might be?