Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tsp fine sea salt
  • 6 tbsp (85g) unsalted butter, chilled and cubed
  • 2 tbsp (30g) lard or vegetable shortening, chilled
  • 1 large egg, cold
  • 1/2 cup (120ml) ice water, as needed
  • 1 tsp white vinegar

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour and fine sea salt.
  2. Add the chilled, cubed butter and lard to the flour mixture. Use a pastry cutter or fingertips to work the fat into the flour until pea-sized clumps remain.
  3. In a separate small bowl, whisk together the cold egg, white vinegar, and 1/2 cup of ice water.
  4. Create a well in the center of the flour mixture and pour in the liquid. Gently incorporate with a fork, adding more water 1 tablespoon at a time if necessary, until a shaggy dough forms.
  5. Turn the dough onto a lightly floured surface and knead 4 to 5 times until it forms a cohesive ball. Do not overwork.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least 60 minutes to allow the gluten to relax before rolling.