Dough for One-Crust Pie

• 1 1/2 cups flour
• 1/2 teaspoon kosher salt
• 1/4 cup butter, chilled
• 1/4 cup lard, chilled
• 3 to 4 tablespoons ice water

1. Toss the flour and salt into the workbowl of a food processor and pulse a couple of times to combine.
2. Cut the butter into 1/4-inch cubes and sprinkle them over the flour in the workbowl.
3. Add the lard in 2 or 3 pieces.
4. Process with 15 rapid on-off pulses or just til the biggest lumps of flour-covered fat are no bigger than a few small peas.
5. Add 3 tablespoons of ice water through the feed tube and pulse 5 times.
6. Feel the dough and makesure its just damp enough to hold together when you squeeze a bit in your hand.
7. If not, add the last tablespoon of water and pulse 5 more times.
8. The dough will be loose and ragged (dont overprocess it into a ball).
9. Dump the dough out onto a work surface.
10. Push the dough with the heel of your hand 2 or 3 times to flatten out some of the lumps of fat.
11. Then gather the dough into a ball.
12. Flour the work surface and roll the dough out with a floured rolling pin into a circle 12 1/2 inches in diameter.
13. Fold the dough in half and put it into a 9-inch pie pan.
14. Unfold it and press it into the pan, trimming the edges if you need to.
15. Roll the edge under and shape a high fluted edge all around.
16. Toss the finished pie shell into the freezer to chill while making the filling.

flour, kosher salt, butter, lard, water

Taken from www.epicurious.com/recipes/food/views/dough-for-one-crust-pie-389215 (may not work)