Ingredients: 6 tablespoons Butter 2 tablespoons Lard 1 cup All Purpose Flour All Purpose Flour to roll dough on ½ teaspoon Salt ¼ cup COLD water
Directions: Cut the Butter and Lard into small pieces and place them in the freezer for about 15 to 20 minutes. In a food processor, combine the cup of Flour and Salt. Pulse about 4 times to blend. Add the Butter and pulse 5 to 6 times, than add the Lard and pulse another 4 to 5 times. You have to add the Water now, which is the hardest part. Remove the lid of the processor and sprinkle the Water over the mixture, about a teaspoon at a time. DO NOT DUMP IT ALL IN ONE SPOT. Replace the lid and pulse about 5 times. Repeat the water step until the mixture with hold together when squeezed. Move the mixture to a large zip top bag, and squeeze it into a round disk shape before refrigerating for about 30 minutes. Also put two metal pie pans in the refrigerator to chill. Preheat your oven to 425 degree Remove the dough and cut the two sides of the zip top bag. Open the bag and sprinkle both sides of the dough with Flour. Fold the bag back over the dough and start to roll out. Once it's rolled out enough to cover your pan, sprinkle the dough with Flour again. Take the first pie pan and place it on top of the dough, and flip upside down. Fold back the bag and place the second pie pan upside down on the dough, and flip both pie pans right side up. Remove the first pie pan and bag, trim the edges to the pan. Use the trimmings to patch holes if needed. Using a fork poke holes in the bottom of the dough before returning to the refrigerator once again for another 15 minutes. Using Parchment paper, cover the dough and fill with pie weights, marbles, or even dried beans. Press the weights into the edge of the dough and bake for about 10 minutes. Remove the weights and parchment paper and continue to bake for another 10 minutes or until golden brown. Let it cool completely before adding the filling.