Pie Crust

1. Mix together 2 cups nut flour, 2 cups coconut flour, 1 cup tapioca starch, 1 teaspoon salt
2. Add 1 ½ cup lard, ½ cup butter (refrigerated until use)
3. Add 2 eggs and 2 teaspoons white vinegar
4. Cut into four wedges and wrap individually and refrigerate for at least 30 minutes.
5. Take out 30 minutes before use.
6. Press into pie plate or you can try rolling out between parchment paper, but I found it too sticky to do this.
7. Can freeze the dough or the crust-lined pie plate until use.