Ingredients
- 2 1/2 Cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 1/2 teaspoons organic sugar
- 1 teaspoon sea salt
- 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
- 5 tablespoons ice water, maybe more
Servings:
Units:
Instructions
- Blend flour, sugar, and salt in food processor.
- Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
- Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
- Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
- When ready to roll out, remove 1 disk from frig at a time. Dust counter, rolling pin and disk with extra flour and gently roll out.
- Follow the remaining directions for your favorite pie filling and bake according to filling recipe.
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