Pie Dough

Cut together with 2 butter knives (or pastry blender) until the butter is about the size of large peas:

• 2 cups flour
• 1 cup butter or leaf lard (use 1Tb less of Lard than butter)

In a separate cup mix together:

• 1 egg yolk
• 1/4 C very cold water
• 2 tsp. vinegar

For a savory crust add 2 tsp smoked paprika and 1 tsp of sea salt.

1. cut in the liquid until it just begins to hold together
2. Place the dough in a bag, squeezing it together to form a ball and chill in the freezer for 1 hour.
3. You can make pie dough ahead of time and keep it in the freezer.  A ball this size takes about an hour to defrost and still be cold enough to work well.
4. Roll out the dough on a well floured parchment paper or pastry cloth.  Work quickly so the dough does not warm up.
5. Bake at 425 degrees.  Cooking time will depend on whether it's a double or single crust pie or just a simple galette.