1/2 cup ice water (more or less)
2 1/2 cups all-purpose or pastry flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) well-chilled unsalted butter
1/2 cup leaf or pie lard

In a large shallow bowl, measure the flour, sugar, and salt. Stir together to mix well. Using a pastry blender or your fingers (use a guitar strumming motion with your thumb across your fingers), spread the butter and lard out into long flakes, moving around through the bowl as you work. Some of the pieces will be walnut or pea-sized, while others will end up like large crumbs of cornmeal.

When the butter is cut in, pour a little ice water at a time in and repeatedly lift the flour as you move around the edges of the bowl while quickly and lightly moistening the mixture, using as little water as possible as it takes to form a cohesive but raggedy mass.

Divide the dough into two equal rounded disk portions, flatten, and wrap tightly in plastic wrap; place the two dough disks into a plastic bag and refrigerate for at least one hour.

Note: Before rolling out, remove from refrigerator and leave for about 15 minutes at room temperature.

Using a rolling pin dusted with flour, lightly roll the dough from the center outward (don't press). Roll out on a silicone sheet, parchment paper or on a clean surface lightly dusted with flour, turning occasionally to keep it from sticking to the surface.

If cracks begin to form along the edges, dab them lightly with a moistened finger and bring together to patch.

When the pie crust is about 1/8-inch thick, lift it onto the rolling pin or fold it in half and transfer it to the (ungreased) pie dish.

Fill and bake following the recipe for the pie you're making.

Submitted by: CM