Kittencal's No Fail Buttery Flaky Pie Pastry Crust

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I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flaky and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flaky --- here's a tip, to prevent a soggy pie crust brush a thin layer of egg white over the bottom crust before filling --- *note* this can also be made using a processor with great results, which is the way i most always do (see instructions below the recipe) if you are making this on a food processor cube the butter and lard into about 1-inch pieces and then partially freeze.

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Steps

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Mix both flours , sugar and salt in a large bowl.

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With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.

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In a small bowl whisk the egg yolk , vinegar and water.

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Stir the egg / water mixture into the flour mixture until moistened and dough holds together.

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Gather into a ball then divide into two.

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Cover with plastic wrap and store in the fridge for 30 minutes.

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Processor method: whirl the flour , sugar and salt for a couple of seconds.

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In a small bowl mix the egg , vinegar and water together.

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Set aside.

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Add in the partially frozen butter cubes and lard to the flour mixture.

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Pulse until well mixed , then add in the water / egg mixture.

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Process / pulse just until the dough holds together.

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Ingredients

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all-purpose flour, pastry flour, sugar, salt, butter, lard, egg yolk, ice water, vinegar