3- 2- 1 Laminate Crust

There are a couple of things that will make this recipe really pop for your pies, quiches, etc. First use the best fat you can get. The lard we use from our Large Black Pigs combined with the butter is really what makes this crust taste supreme. Second take the time to get really cut the fat into small chunks the time you take doing that is well worth it in the end product.

This pastry is a combination of regular pie crust and puff pastry.

3 cups of flour
4 oz of butter small cubed and frozen
4 oz of lard small cubed and frozen
1 cup of water
1 tsp of salt
1 tsp of sugar (If using as a fruit pie crust)
1 tsp of apple cider vinegar

Put all of the pastry ingredients into the deep freezer to get them well chilled (nearly frozen). Then combine the salt, flour, butter, and lard in the mixing bowl. Beat until the fat has formed little pebbles in the flour. Do not over beat the mixture; the idea is to get small chunks without rendering the fat into the flour (approx. 2 minutes). Beat in almost 1 cup of the cold water and the sugar (sugar if you are making a fruit pie) and apple cider vinegar. When all the ingredients are combined, take the dough out of the bowl and fold it over 2 or 3 times DO NOT OVERWORK. Rest the dough in the refrigerator until it is well chilled (approximately 1 hr.)

Roll the dough out and then fold it and roll it again.

Roll and fold 3 or 4 times

You should be able to see little pockets of lard and butter in the dough