Leaf lard, butter, vanilla sugar yields enough for 1 double-crust pie.
- 2 1/2 Cup all-purpose flour
- 1/2 Teaspoon kosher salt
- 1 Tablespoon Vanilla Sugar
- 12 Tablespoon old unsalted butter, cubed
- 1/4 Cup old rendered leaf lard or vegetable shortening
- 1/4-1/2 Cup ice water
In a large mixing bowl, whisk together the flour, salt, and Vanilla Sugar
Using two forks or a pastry blender, cut in the butter and lard, making sure to leave some chunks of butter the size of peas. Stir the ice water into the flour mixture until a ball has formed.
Work quickly and do not overmix. Form the mixture into two equal-sized disks. Cover with plastic wrap and chill in the refrigerator for 2 hours. The dough will be a little crumbly.
The dough can be refrigerated for up to 2 days or frozen for up to 3 months.