Instructions

  1. In a liquid measure, combine the milk and vinegar; place in the refrigerator until ready to use.

  2. In a large bowl, whisk together the flour, salt, and sugar. Add the butter cubes to the dry mixture and toss with your fingers to coat.

  3. Using your hands, work the butter into the flour by pressing it between your fingers and thumb in a slow finger-snapping motion to create flattened shards.

  4. Work your way through all the cubes until they're flattened and coated. Work in the lard (or shortening) the same way.

  5. Create a shallow well in the flour mixture and add the chilled milk, a tablespoon at a time, tossing with the flour. Use all of the liquid (this recipe is more moist than typical pie dough).

  6. Once the dough comes together in a rough ball, turn it out onto a floured work surface and, with floured hands, knead five to seven times until it forms a ball.

  7. Lightly coat the dough with flour and cut into two pieces, using a third for the bottom of the pie and keeping two thirds available for making designs for the top.

  8. Place cut side down on plastic wrap; form the smaller piece into a 1" thick disk and the larger piece into a 1" thick rectangle. Chill for 1 hour before rolling out.

  9. Raw dough can be refrigerated for up to 2 days, or frozen for 2 months for longer storage.