The Artful Pie Project Cookbook Pie Crust (Best Pie Crust!)

This is the best pie crust I've ever tried or made and it was in using 1/2 butter and 1/2 Tenderflake lard.

The Artful Pie Project cookbook by Denise Marchessault and Deb Garlick is a beautiful, creative, impressive book with both sweet and savoury recipes.

"2 3/4 cup all--purpose flour, 1 tsp. table salt, 1 cup lard, vegetable shortening or unsalted butter, chilled and cut into 1-2, 1 large egg, lightly beaten, 1 Tbsp. white or cider vinegar.

Ice cold water.

In a spouted measuring jug, combine the egg, vinegar and enough ice cold water to equal 1 cup (250 ml), mix with a fork.  Gradually pour about half the liquid into the flour and mix with a fork, adding only enough additional liquid so that the dough clings together.  You'll know you've added enough liquid when you can grab a portion of dough with your hands and it sticks together, and when there are few if any crumbs at the bottom of your bowl.

Portion the dough into 2 squat discs, each about 1 inch thick.  Wrap in plastic wrap and refrigerate for at least an hour before using, or up to 3 days.

Refrigerated dough needs to rest at room temperature for a while before it's rolled out.  Lard and shortening based doughs need a little rest, but doughs made with butter take time.  You'll know it's read to roll when you press the dough with your finger and it leaves a slight imprint."

So beautiful, flakey and delicious!