Add spelt, buckwheat, and salt into a large bowl and whisk with a fork until mixed.

Take butter out of the freezer and grate it. Cut butter into the flour with a fork or a pastry cutter until everything is very fine and incorporated (see 1st video above).

Cut in rendered pork fat.

Add water all at once and mix until it forms a dough.

Separate dough into two balls.

Flour balls and set on plastic wrap or inside a ziplock bag.

Roll out to 8 inch disks.

Place in fridge for about ½ hour.

Remove from fridge, let rest for a couple of minutes, and continue rolling on a floured surface until it is the size of your dish.

Place in pie dish, trim excess, tuck edge underneath, and decorate the edge with your fingers or a fork.