Lard alone will make a tender, but not a flaky, paste.
PUFF PASTE.
One pound of flour; three-quarters of a pound of butter; one teacupful of ice-water; one teaspoonful of salt, and one of sugar; yolk of one egg.
Wash the butter; divide into three parts, reserving a bit the size of an egg; and put it on the ice for an hour.

Rub the bit of butter, the salt, and sugar, into the flour, and stir in the ice-water and egg beaten together.

Make into a dough, and knead on the molding-board till glossy and firm: at least ten minutes will be required.

Roll out into a sheet ten or twelve inches square.

Cut a cake of the ice-cold butter in thin slices, or flatten it very thin with the rolling-pin.