5 Cups flour
1tsp baking powder
1 tsp salt
1 cup of cubed butter plus enough lard to total 560grams
1 egg yolk
2 Tbsp. vodka
Peaches, Blueberries, cherries, apples…
¼ cup of sugar
1 Tbsp. corn-starch
¼ cup water
For the pie crust place the dry ingredients in a food processor. Pulse in the cold butter and lard (the fat should weigh 560g total)
In a small measuring cup beat eh yolk and vodka then add enough cold water to equal ¾ cup. Add to the processor and pulse until it comes together. Wrap in plastic wrap and chill.
For the filling pick a fruit you want to try out, peel and cut about 1-½ cups worth.
Place in a saucepan with about ¼ cup of sugar*, 1/3 cup of water and 1 Tbsp. of Cornstarch. Cook until thicken. You can have fun with some flavours at this stage. Add cinnamon, nutmeg, mint, lime, basil….
Allow the filling to cool completely in the fridge before using.
Roll the chilled dough to about ¼ inch thick, cut into 6 inches circles. Fill with a small spoon full of the filling, we the edges with your fingertips, fold over and pinch the edges together.
Chill for 20 minutes
Cut a few holes in the crust, brush the tops with an egg wash and sprinkle with Turbinado sugar
Bake at 375 for 25 minutes
*The amount of sugar will vary depending on the type of fruit and how ripe it is.