Loving this technique description, but can you use LARD. that’s what I usually use . One pound to 5 cups of flour. One egg , one tablespoon apple cider vinegar . Blend that in my glass Pyrex measuring cup. To that I add ice water to the one cup line. Into my flour I add 1/2 teaspoon salt and One teaspoon baking powder. Fluff that around then add my pound of lard and mix with my fingers. Then when pea sized lard appears I add the water egg mixture. It makes 5 pie crusts and I freeze the. And then bring them to room temperature before rolling out. So do you think the Frasiage method could be if it my crust, which ends up quite flaky?

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