Makes 1 crust for a 9-inch tart or pie
Experiment with textures and flavors by substituting 3 to 4 tablespoons, lard, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.
Leaf lard can be purchased on line. Get rendered lard and save yourself a step. If the lard isn't rendered it is an easy enough process: Grind or finely chop the fat and place it in a pot with water to just cover. Bring to a boil, turn down the heat and simmer until all the water has cooked off and the bits remaining in the pot are a golden brown. Be patient, this takes some time. Rendered duck fat is available online at dartagnan.com