Pie Crust

By: Tree-Ripe Fruit Co.

·1 ¼ cup All-Purpose Flour +more for rolling

·3/4  tsp Kosher Salt

·1 ¼  Tbsp Granulated Sugar

·3 tbsp Lard or shortening, cold

·4 tbsp Unsalted Butter, cold

·2 tbsp Water, cold

·2 tbsp Vodka

  1. Combine flour, salt, and sugar in a mixing bowl.
  2. Cut cold butter and cold lard into small 1/2inch pieces and add to the flour mixture. Mix by hand mashing the butter and lard into the flour mixture so the dough is rough and clumpy with visible chunks of butter and lard.
  3. Add water and vodka by sprinkling it over the dough, incorporate by hand but do not over work the dough. Form dough into a loose ball.
  4. Generously flour rolling surface. Roll dough into a roughly 12-inch by 12-inch square. Evenly fold the dough in half three times making a small rectangle and form it into a ball. Roll dough into a 5 inch disc and refrigerate for at least 30 minutes or until use.