Most Tender Pie Crust - cooking recipe

Ingredients

1 1/4 cups flour (divided)
1 cup whole wheat pastry flour
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1 teaspoon sea salt
5 7/8 ounces about 3/4 cup lard
1/3 cup ice water
1 tablespoon rice vinegar

Preparation

In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
Roll out and bake as your recipe directs.