INGREDIENTS
2 1/2 cups
flour
1/2 tsp
salt
1 tbsp
sugar
12 tbsp
cold premium butter (I prefer Kerrygold), and cut into 1/2 inch pieces
8 tbsp
lard, leaf lard preferred, cold, and cut into pieces similar size to the butter.
6 tbsp
ice water or enough till crust just holds together when pinched between your fingers
1 1/3 cups
sugar
2 tbsp
quick-cooking tapioca
2 tbsp
cornstarch
5 cups
fresh raspberries
1 tbsp
butter
1 tbsp
milk
Sugar