DESCRIPTION
For the flakiest, tastiest, and the pie crust that will always deliver, then look no further! This now has become Rick's de-facto must-use pie crust recipe!

Yields: One double crust
Prep Time: Prep Time: 10 minutes; recommended chill time before using: 45 minutes
Cook Time: Per recipe instructions

INGREDIENTS

2 1/2 cups (12-1/2 ounces) unbleached all-purpose flour
2 Tablespoons sugar
1/2 teaspoon table salt
12 Tablespoons (1-1/2 sticks) cold unsalted butter , cut into 1/4-inch pieces
1/2 cup cold lard, cut into 1/4-inch pieces
1/4 cup vodka, cold
1/4 cup ice cold water

DIRECTIONS

1. Process 1½ cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and lard; process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.

Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium sized bowl.

2. Sprinkle vodka over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 equal balls and flatten each into 4-inch disk. Cover each with plastic wrap and refrigerate at least 45 minutes or up to 2 days.

When ready to use:

Remove 1 disk dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand.

Refrigerate until dough is firm, about 40 minutes.