Most Tender Pie Crust

Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any “off” aftertaste. Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) – this is simply her formula updated for the 21st century. Makes 2 9" single crusts

• Ready In: 2 hrs 30 mins
• Serves: 24
• Yields: 2 crusts

Ingredients

• 1 1⁄4 cups flour (divided)
• 1  cup whole wheat pastry flour
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon baking powder
• 1  teaspoon sea salt
• 5 7⁄8 ounces  about 3/4 cup  lard
• 1⁄3 cup  ice water
• 1  tablespoon rice vinegar

Directions

1. In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
2. In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
3. Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
4. Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
5. Roll out and bake as your recipe directs.