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Dice the butter into small pieces and place in the freezer for about an hour.
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In the bowl of a food processor fitted with a knife blade, add the flour and salt. Pulse 1 or 2 times to combine. Add the diced butter and pulse 5 or 6 times. Slice the lard into chunks and add to the mixture. Turn on the processor and add most of the water. Remove the cover and check the dough. When it is done it should appear like small clumps and will hold together when you press a handful together. Add more water if needed and pulse.
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Turn the dough out onto a work surface and press it together. Using the heel of your hand, push clumps of dough (about the size of an egg) out in 6-inch smears. Form the dough into a round disc and wrap in plastic. Place the wrapped disc in a plastic bag and refrigerate at least 2 hours or overnight.
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Have a 9-inch pie dish ready and set aside.
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Cut the dough. You only need about two-thirds for this recipe. Re-wrap the remaining dough and refrigerate or freeze for future use.
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Roll out the dough on a lightly floured surface to a round 1/8-inch thick by about 12 inches wide. Move the dough around as you are rolling it out to make sure it is not sticking to the work surface.
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Roll the dough up on the rolling pin and un-roll it over the pie dish. Lightly press the dough in place. Pull in 1/2-inch of the dough at the edges. Roll the pin over the edges to cut off excess dough.
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Push the dough on the sides and edges of the pie dish to an even thickness and up 1/3 inch above the pan. Prick the bottom of the dough at 1/4-inch intervals with a fork.
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Pinch or press a decorative pattern on the rim of the shell. Cover the shell and refrigerate 30 minutes or more.
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Pre-heat the oven to 450 degrees F.
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Cut a square of aluminum foil 4 inches larger than the pie dish. Lightly butter the shiny side. Turn the foil over (shiny side down) and make a pouch of it. Fill the pouch with a dried beans or pie weights. Line the dough with the foil and press it against the edges. Make sure the beans or pie weights cover the entire bottom and are against the sides.
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Bake the crust for 15 minutes. Remove the foil and beans/weights and prick the bottom again with a fork. Bake a few minutes more until the pastry begins to color and separate from the side of the pan. Cool crust completely in the pie dish on a rack.