Pioneering Today-Best Ever Flaky Pie Crust

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 cups Flour
  • 1 3/4 cup Lard
  • 2 tsp Sea salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Liquids

  • 1/2 cup Water

Found on melissaknorris.com

Ingredients

• 4 cups flour (your choice, I used a blend of fresh ground spelt and soft white wheat on the pastry setting of my flour grinder, but all purpose or pastry ground whole wheat work fine, too)
• 1 and ¾ cup lard, butter, or coconut oil
• 1 Tablespoon sugar
• 2 tsp. sea salt
• 1 Tablespoon Apple Cider Vinegar (You can use white vinegar, but I prefer apple cider in baking)
• 1 egg
• ½ cup cold water

Directions

• Mix flour, sugar, and salt. Cut in lard, butter, or coconut oil. Note: In order to achieve flaky crust, your lard, butter, or coconut oil needs to be cold. It’s the pieces of solid fat distributed throughout the flour which melt upon baking that create the flakiness. You can freeze your butter or lard before cutting it in. The large side of a cheese grater works great with frozen butter.
• Fat is fully cut in when the flour is crumbly pea size pieces. Add in liquids until dough just holds together. You dont want to over mix it.
• Chill dough in the fridge for 15 minutes. Use to bake pies or separate into four equal balls, wrap, and freeze.