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1
Blend flour, sugar and salt in processor 10 seconds.
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2
Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns.
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3
Blend in 6 tablespoons water.
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4
Mix in enough additional water by tablespoonfuls until moist clumps form.
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5
Gather dough into ball; divide in half.
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6
Flatten each half into disk.
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7
Wrap tightly in plastic and refrigerate until firm, about 1 hour.
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8
(Can be made 1 day ahead.
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9
Keep refrigerated.
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10
Let dough disks soften slightly at room temperature before continuing.)
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11
Roll out 1 dough disk on lightly floured surface to 12-inch round.
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12
Transfer to 9-inch-diameter glass pie plate.
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13
Trim overhang to 1 inch; fold edges under.
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14
Crimp crust edge decoratively, forming high-standing rim.
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15
Repeat rolling and shaping with remaining dough disk.
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16
Freeze crusts 15 minutes.
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17
Preheat oven to 350F.
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18
Line crusts with foil; fill with dried beans or pie weights.
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19
Bake crusts until sides begin to set, about 15 minutes.
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20
Remove foil and beans.
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21
Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes.
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22
Cool completely on racks.
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23
Maintain oven temperature.
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24
Whisk all ingredients in large bowl to blend.
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25
Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust.
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26
Bake pies until filling is set in center, about 1 hour.
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27
Cool pies on racks.
