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Pie Crust

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Ingredients
  

  • 375 grams unbleached all-purpose flour 3 c.
  • 1 1/4 teaspoons Kosher salt
  • 47 grams Granulated sugar 3 3/4 Tbsp
  • 227 grams Unsalted butter 8 oz frozen cut into 1/4" pieces
  • 125 grams Lard frozen
  • 5 tablespoon Water iced

Instructions
 

  • Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with some flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas--about four more 1-second pulses. Turn mixture into medium bowl.
  • Sprinkle 5 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic and refrigerate for at least 30 minutes before rolling.