Flaky pie dough

This is a great recipe for a flaky pie crust. It is not a kosher recipe because of the lard content, but this recipe will produce the most delicious pie crust.

Flaky Pie Dough
10 oz. (2 cups) unbleached all purpose flour
7 oz. (1 cup) lard, chilled
Mix until dissolved:
6 T. (3 oz.) ice water
1 1/2 tsp. sugar
1 1/2 tsp. sea salt

Place the flour in a mixing bowl. Add the cold lard. Working quickly and lightly, mix with fingertips until it resembles coarse meal. The largest pieces of lard will be pea-sized.

Make a well in the center and add the ice water mixture all at once. With a fork, mix briefly by stirring in a circular motion until dough comes together. Form into two discs and wrap in plastic wrap. Refrigerate several hours or overnight before using.

Yield: 2 single crust shells for 9" x 1 1/4 pan or one double-crusted pie

Note: Pie dough may be frozen, well wrapped , for 1-2 months