Bacon fat in place of butter. Ingredients: 1 cup bacon fat, frozen 2 1/2 cups AP flour 1 teaspoon salt (optional - bacon can be really salty!) 6 tablespoons ice water + more as needed Tools Needed: wax paper or freezer paper a pastry cutter, chilled (a frozen food processor bowl and mixer would work too) a large chilled glass or metal bowl spatula or wooden spoon Pre-Prep The day before you'd like to make it, measure out your cup of bacon fat and roll it up into a log using wax or freezer paper. Get out the bowl you'd like to mix it in, as well as your pastry cutter (or food processor). Pop all three in the freezer. Mix together the flour and salt (if using) in the chilled bowl. Cut the bacon fat log into halves, and cut one of the halves into chunks. Place the chunks into the bowl and cut them into the flour using the pastry cutter. Keep cutting until it's the consistency of crumbs. Repeat for second half or Bacon fat you should end up with nothing larger than a pea. ---Avoid using your hands during this part until the very end, the fat melts fast! Add 5 tablespoons of ice water to the bacon fat/flour mix. Mix well until the dough starts to hold together. If your dough is still pretty crumbly, add a little more water - no more than 1/2 tablespoon at a time - until it holds together. Divide the dough into two equal halves and shape into disks. Place each piece on a piece of plastic wrap and wrap tightly. Once they're wrapped, pop them in the fridge. They'll need to rest chill for a few hours at the least. Bake at 425 for 18-20 Mins if not baking with an entire pie.