Ingredients:
1 cup unsifted AP flour (120 grams)
1/2 tsp salt
1/3 cup lard (which is 5 T, 1 tsp - softened overnight)
Note: Pete and Genna have been doing 1/6 cup lard and 1/6 cup butter for a flaky and tender crust (Thanks AB)
2 T milk
1 T Vinegar, Vodka, or Bourbon depending on crust application
Directions:
Cut lard into the flour with pastry knife (it should look like little peas). Add the 1 T Vinegar/Vodka and mix in well. Add the 2 T milk, mix together until it forms a ball. Refrigerate until needed - I find doing this for at least an hours hydrates the flour but also makes it a bit more difficult to roll out. Roll out the dough on floured board so it will fit into the pie tin. Fold it in half, place into the pan. Trim, fold under and flute the edges.