Perfect Gluten, Dairy, and Egg Free Pie Crust

A bit crumbly, but tasty! My father (who worked in multiple restaurants) said it tasted like a real pie crust. A high compliment, coming from him!

I went to the local butchers a couple weeks ago and bought some pork fat to render into lard to use for my holiday baking endeavors. As butter and even yak ghee is completely out of the question for me, it's always nice to re discover old favorites of the past that I can use. Pie crusts used to be made from lard, until the shortening industry took over, and convinced everyone that hydrogenated soybean oil was healthy for them. I'm also happy that I get to support local farmers and a local business.

1 1/2 cup gluten free flour

1/4 tsp. salt

2 tablespoons coconut sugar (omit is using for a savory pie)

1/2 cup lard

1 tablespoon apple cider or rice vinegar

3 tablespoons ice water (can use a bit more, or a bit less, depending on weather conditions)

Sift together flour and salt, then mix in coconut sugar. Using a pastry cutter, blend in lard until mixture is crumbly. Then add in vinegar, and then the water, a tablespoon at a time, until the dough forms. It should hold together, but not be too sticky. Wrap up and chill for 30 minutes. Then roll it out on a floured surface. It is more tender then a gluten pie crust, but it's easy to 'patch up'.