Pie Crust Dough



1 cup cake flour

1 cup all-purpose flour

1 t sugar

1/2 t salt

1/8 t baking powder

5 T unsalted butter

6 T lard

1 egg yolk

2 t vinegar

1/4 cup water

1/4 cup grain alcohol

a couple of ice cubes

Mix flour sugar, salt, and baking powder. Place in a freezer for 1/2 hour.

Measure butter and lard on to a plate. Place in a freezer for 1/2 hour.

Beat egg yolk with vinegar. Add water,alcohol and ice cubes. Set aside.

Put flour mixture in a food processor. Add 1/2 of butter and lard. Process with pulses, scraping down between, until thoroughly mixed, about 1 to 1 1/2 minutes.

Add remaining butter and lard. Process only enough to break the butter and lard in to pea size pieces.

Put in a bowl and add the cold egg mixture in small amounts, mixing gently with a fork until the dough is just moist. Gather into a ball and refrigerator for two hours.

Roll into pie crusts. Makes two 9-inch crusts.