12 tbsp. butter, chilled and cut into 1/4 inch bits
3 c. all purpose flour
4 tbsp. lard, chilled and cut into 1/4 inch bits
2 tbsp. sugar
1/2 tsp. salt
6-8 tbsp. ICE water

For one 9-inch double crust.

In a large, chilled bowl, combine the butter, lard, flour, sugar and salt with fingertips until they look like flakes of coarse meal. Do not let the mixture become oily. Pour the ice water over the mixture all at once, tossing together lightly with your fingertips. Gather the dough into a ball. If the dough is crumbly, add the remaining ice water by drops until the particles adhere. Dust the pastry dough with a little flour. Wrap it in wax paper. Refrigerate for at least a half hour before using.

This is especially good for fruit pies. Spread softened butter over the bottom crust before filling with fruit mixture.