2 1/2 c. unbleached flour
2 t. sugar
1 t. salt
8 T. chilled butter (1 stick)
6 T. leaf lard, vegetable shortening, or more butter, chilled
5-6 T. ice water, as needed
Sift flour, sugar, and salt into a mixing bowl. Add chilled butter and lard. Using a pastry blender, cut the fat into the dry ingredients until the mixture resembles coarse meal. Sprinkle on ice water, 2-3 Tbsp. at a time and toss with a fork. Turn dough out onto your work surface, and using the heel of your hand, smear dough away from you, about a 1/4 c. at a time. Scrape it up into a ball and wrap in wax paper. Chill for 2 hours.
Roll dough out to 1/4″ thickness on a floured work surface. Makes one 9″ double crust.
If prebaking a single crust, line the cough in the pie plate with foil and fill with beans or rice. Bake at 425F for 8 minutes. Then remove the lining. Prick bottom of cough with a fork and return pie plate to oven for 10-13 minutes, or until the crust is golden.