Nana Hirl’s Pie Crust
Makes 1 double pie crust
4 cups all-purpose flour
2 cups cake flour
2 tbsp. sugar
2 tsp. salt
1 cup cold lard or vegetable shortening
1 cup (2 sticks) cold unsalted butter, cut into 1/4 inch pieces
2 tsp. white vinegar
1 cup ice water (use only 12-14 tbsp. water)
Process both flours, sugar, and salt in a food processor until combined. Add lard and pulse until mixture resembles coarse cornmeal, 5 to 6 times. Add butter and pulse 5 to 6 times, until it’s pea-size. Place in bowl, cover with plastic wrap, and chill 1 to 2 hours.
Remove mixture from refrigerator. Gently toss mixture with a fork. Add the vinegar, then the water, a tablespoon at a time; mix just until dry ingredients are moistened and the dough comes together and forms a ball. Gently gather dough into 2 disks and wrap in plastic wrap. Chill for 1 to 2 hours.
One a floured surface, using a floured rolling pin, roll 1 dough disk to 1/8 inch thickness (about 11 inches diameter). Gently press dough into a 10 inch cast iron skillet, allowing excess pastry to hang over edges. (Do not stretch dough or it will shrink during baking).
