The added sourdough gives a tangy flavor to the crust that compliments and adds an old-world flare to any pie filling you pair it with. You can use it either for sweet or savory pies.
– butter – all-purpose flour – salt – maple sugar
Start by grating 2 sticks of frozen butter into a large bowl. If using a combination of butter and lard: grate only 1 ½ sticks of butter and divide 8 tablespoons of lard into 4 chunks.
Using clean hands, mix the dry ingredients into the grated fat, resulting in a mixture of flour with pea-sized amounts of butter and lard evenly distributed throughout the mixture.
Place each ball into quart-sized Ziploc bags or wrap it in the piece of plastic wrap. Let all the air escape from the bag before zipping closed.
Then with the balls inside the bags, press the balls down into smooth round discs. Place the Ziploc bags in the fridge for at least 2 hours and up to four days.