Way Better Than Basic Pie Dough

(Rizzoli)

Leaf lard, butter, vanilla sugar yields enough for 1 double-crust pie.

Cook Time:2 hours

Prep Time:

Total Time:2 hours

Servings: 1

Ingredients:

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

Preparation:

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.