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1
Toss the flour and salt into the workbowl of a food processor and pulse a couple of times to combine.
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2
Cut the butter into 1/4-inch cubes and sprinkle them over the flour in the workbowl.
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3
Add the lard in 2 or 3 pieces.
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4
Process with 15 rapid on-off pulses or just til the biggest lumps of flour-covered fat are no bigger than a few small peas.
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5
Add 3 tablespoons of ice water through the feed tube and pulse 5 times.
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6
Feel the dough and makesure its just damp enough to hold together when you squeeze a bit in your hand.
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7
If not, add the last tablespoon of water and pulse 5 more times.
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8
The dough will be loose and ragged (dont overprocess it into a ball).
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9
Dump the dough out onto a work surface.
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10
Push the dough with the heel of your hand 2 or 3 times to flatten out some of the lumps of fat.
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11
Then gather the dough into a ball.
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12
Flour the work surface and roll the dough out with a floured rolling pin into a circle 12 1/2 inches in diameter.
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13
Fold the dough in half and put it into a 9-inch pie pan.
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14
Unfold it and press it into the pan, trimming the edges if you need to.
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15
Roll the edge under and shape a high fluted edge all around.
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16
Toss the finished pie shell into the freezer to chill while making the filling.
