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1
Sift the dry ingredients together in a medium bowl.
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2
Sprinkle the pieces of lard and butter over them and place the bowl in the refrigerator for 30 minutes.
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3
Dust your work surface with flour.
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4
If prebaking, preheat the oven to 325 degrees.
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5
Using a pastry blender or your fingertips, cut the lard and butter into the dry ingredients until the mixture resembles coarse crumbs, with a scattering of pea-sized pieces throughout.
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6
Add ice water a tablespoon at a time, and toss with a fork to combine after each addition, until the pastry holds together when pinched (you may not use all the ice water).
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7
Gather the pastry together into a round disk, wrap tightly in plastic wrap, and refrigerate for 15 minutes or until ready to use.
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8
With a floured pin, roll out the dough on the floured surface to a 12-inch round.
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9
To make a pie shell, transfer to a 9-inch pie pan.
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10
Fold any excess dough that hangs below the rim of the pan on top of the rim so you have enough material to crimp.
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11
Cut off any egregious excess and use it to patch any holes or tears.
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12
Refrigerate for 15 minutes before filling or prebaking.
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13
To prebake the crust for our Sweet Potato Buttermilk Pie, lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans, or pennies in the pan.
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14
Bake on the middle rack for 12 to 15 minutes.
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15
Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 minutes more, or until the bottom of the crust appears dry.
