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Place flour in food processor along with salt and sugar. Pulse to incorporate everything.
Add tallow and process until very small pebbles. Around 30 seconds.
Now add the butter chunks and process for around 5-10 more pulses. You are going to finish everything else in a mixing bowl.
Transfer everything to a large mixing bowl. If there are pieces of fat larger than an almond this is your chance to squish between your fingers to make smaller. These larger pieces of fat will make your pie light and tender!
Add 1 TBSP cold vinegar (if using vinegar). Incorporate with your hands. Then start adding the ice water to the bowl 1 Tbsp at a time, incorporating each time with a fork or your hands.
When everything starts to comes together with the least amount of water as possible, push together to create a dough ball.
Cut in half and shape two disks roughly the same size. Wrap in plastic wrap or beeswax wraps. Bring to refrigerator to chill for at least an hour before rolling out. Preferably overnight.
Use pie dough according to your recipe.
Did you make this pie crust? Leave a rating and a comment and let me know how it turned out! It helps others find it too.