Instructions: Combine flour, lard, butter and salt in large bowl. Lightly work dough using fingertips until pieces of butter and lard are no larger than small peas. Add 1/3 cup ice water teaspoon by teaspoon, tossing flour mixture lightly with fork. If mixture seems too dry to press into ball, add up to another 1 tablespoon ice water.

Press mixture into ball. Wrap in plastic wrap. Let stand about 30 minutes in refrigerator. Roll to 1/8-inch thickness. Fit into 10-inch pie plate. Flute edge. Let stand again in refrigerator 30 minutes. Line shell with sheet of foil filled with pastry weights or use uncooked navy beans. Bake at 425 degrees until edges are light brown. Remove foil and weights. Return to oven until bottom crust is set and no longer is raw.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.