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5 7/8 cups twice-sifted flour, preferably pastry flour
1/8 cup twice-sifted European Ovaltine
2 tsp. Kosher salt
4 ounces ice-cold pure heirloom pork lard
16 ounces ice-cold cultured European-style butter
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Whisk together and set in a freezer until ice-cold:
6 Tbsp. water
5 1/2 Tbsp. vodka
1/2 Tbsp. vanilla extract (if you don’t want a pie crust that tastes faintly of vanilla, substitute with vodka)
2 Tbsp. white vinegar
2 duck eggs (large chicken eggs will do if that’s all you have)

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In a large mixing bowl, sift flour, Ovaltine and salt together.
With a pastry blender or two knives, cut in butter and lard until mixture resembles coarse crumbs.
Sprinkle ice-cold combined liquids, 1 Tbsp. at a time, into flour mixture, stirring lightly with a fork after each addition until the pastry is just moist enough to hold together. Shape pastry into a ball. Roll out as desired, use what you need and freeze the rest.