Piecrust

8432157makes 2 9-10″ shells

3 cups sprouted spelt flour, well sifted
1/2 cup pastured butter, cut into small bits
1/2 cup real lard in small pieces
1 teaspoon sea salt (or to taste)
several tablespoon water

Sprinkle salt, small bits of lard and butter pieces over sifted flour.  With a pastry cutter, two knives or your fingers, cut butter and small bits of lard into flour.  When you’ve reached the desired consistency slowly dribble water over flour mixture and stir until a dough ball forms, switching to fingers half way through to judge moisture content.  Form a tight ball.

Cut your ball in half and set one half aside while you flatten, then roll the first.  Take care to keep dough from sticking to board, and remember to keep those edges from breaking.  When desired dimensions are achieved, fold in half and place in your pie plate.  Carefully tuck into all the corners and trim excess.  You can either pleat the edges with your fingers, or score with a fork for a pretty edge.

The other half of the dough can either be rolled out for a topping or cut into strips for a lattice top.  You can alternately top your pie with a crumble crust.

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