Best-Ever Pie Crust
  • 2 1/2Cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
  • 1 1/2teaspoons organic sugar
  • 1teaspoon sea salt
  • 1/2cup each organic unsalted butter and lardcut into small cubes and freeze for 15-20 minutes
  • 5tablespoons ice water, maybe more
  1. Blend flour, sugar, and salt in food processor.
  2. Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
  3. Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
  4. 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.
  5. 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.
  6. Follow the remaining directions for your favorite pie filling and bake according to filling recipe.