Our favorite pie crusts are 50% butter and 50% high quality lard for the perfect balance of tender and flakey. This makes enough dough for 1 9" double crust or 2 9" single crust pies.
Cut the butter and lard into cubes and keep very cold
Combine the vinegar and water and store in the fridge
Combine the flour, salt and sugar in a large bowl
Add the fats and using a pastry cutter or your hands rub in until the size of pea meal
Add 80% of the water and vinegar mixture and bring the dough together adding more water a tablespoon at a time until the dough just holds together when squeezed into a ball
Turn the dough out onto a table and knead into a smooth dough with streaks of butter still visible
Divide the dough in half and gently form into balls. Slightly flatten and then wrap and chill for at least 30 minutes
After chilling, roll dough on a floured surface into a 14 inch wide circle that is about 1/8 inch thick