Herb and Cheese Pie Crust

Pie Crust Recipe
Ingredients

• 5 1/12 cups all-purpose flour
• 1 1/4 teaspoon lemon herb salt or kosher salt. Recipe for Lemon Herb Salt HERE
• 1 lb cold lard, or unsalted butter, cut into small pieces
• 1/4 cup fresh grated parmesan cheese
• 1 tablespoon white vinegar
• 1 extra large egg
• 1 cup ice cold water

Directions

1. Combine the flour and salt in a large bowl.
2. Sprinkle in the cheese and mix well with the flour and salt.
3. Cut in the lard or butter using a pastry cutter, a Kitchen aide or your fingers (I like to use my hands to make pastry) until the mixture resembles coarse meal.
4. Whisk the vinegar and egg in a liquid measuring cup and add enough ice water to make 1 cup. Mix the liquid into the crumbled flour, cheese, and butter mixture with a fork, Kitchen aide, or your hands a little at a time until well combined and the dough is easy to work with. I always use the full amount of liquid.
5. Transfer to a clean work surface, and gently press to bring the dough together.
6. Divide the dough into 6 equal parts.
7. Shape each into a ball, flatten into a small round disc and wrap in plastic.
8. Chill for at least 1 hour before rolling out or place the wrapped discs in a freezer bag and freeze.
9. When ready to use, roll out disc on a lightly floured surface to 1/8" thickness, place in a pie plate or cut to for tart shells and bake as per your recipe instructions. 

This recipe will keep in the freezer for up to 6 months. If frozen, thaw completely overnight in the refrigerator and then roll out as instructed above.