No Fail Pie Crust

9 Jan

1-1/2 cups all-purpose flour

1-1/2 cups cake flour

1 TBSP sugar

1/2 tsp salt

3/4 cup cold butter

1/4 cup cold lard

1 egg yolk

7 TBSP ice water

1 tsp vinegar


In a large bowl mix together both flours, sugar, and salt. With a pastry cutter cut in butter and lard until it looks like tiny peas. In a small whisk the egg yolk, vinegar, and water; stir in flour mixture until moist and dough holds together. Gather into a ball then divide into two balls. Cover with plastic wrap and refrigerate  for 30 minutes. On a floured surface roll dough to fit a 8 or 9 inch pie plate



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