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1
Cut butter or lard into bits.
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2
In a bowl with a pastry blender or your fingertips blend all pastry shell ingredients except ice water until mixture resembles coarse meal.
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3
Stir in enough ice water, 1 tablespoon at a time, to form a dough.
-
4
Form dough into a disk.
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5
Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
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6
On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate.
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7
Trim dough, leaving a 1/2-inch overhang, and crimp edge.
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8
Prick shell all over with a fork.
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9
Chill shell 30 minutes.
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10
Preheat oven to 350F.
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11
Line shell with foil and fill with pie weights or raw rice.
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12
Bake shell in lower third of oven 20 minutes.
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13
Carefully remove foil and weights or rice and bake shell until golden, about 10 to 15 minutes more.
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14
Cool shell completely on a rack.
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15
In a food processor blend cream cheese, lime juice, and condensed milk until smooth.
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16
Add zest and pulse just until combined.
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17
Pour filling into shell.
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18
In a bowl with an electric mixer beat creme fraiche with confectioners' sugar until it forms soft peaks and spread evenly over filling.
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19
Arrange lime slices on top of pie.
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20
Chill pie, loosely covered, at least 6 hours and up to 1 day.
