I just made a pie crust for chicken pot pie...I didn't want to use up all my butter so I used two sticks of butter and about 1/3 cup of duck fat that I had in the fridge from a duck I had roasted about 2 months ago..{I kept removing the fat from the pan with a baster as it rendered off so it wouldn't taste burned.} It was super delicious and very tender. I rolled it out and put it in the freezer for a few minutes so it would be very chilled and somewhat stiff so it wouldn't melt going into the hot oven.

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