Pie Crust

Sift flour, sugar, and salt in large bowl. Cut in butter and lard until mixture resembles small peas. Sprinkle water, 1 tablespoon at a time, over flour mixture, blending lightly with a fork after each addition. Gather dough into a ball; flatten slightly. Refrigerate, wrapped in plastic or foil, 20 to 30 minutes.

Heat oven to 425F.

Roll pastry out on a lightly floured work surface to circle 1/8 inch thick. Roll lightly and quickly, periodically lifting dough and dusting work surface with flour to prevent dough from sticking. Drape dough over rolling pin; ease into 9-inch pie pan. Gently press bottom and sides of dough against pan. Trim edges, leaving a 1/2-inch overhang; turn under and crimp edges. Lightly prick bottom and sides of pastry in several places; freeze at least 10 minutes.

Line bottom and sides of pastry with foil. Weight foil with dry beans, making sure beans extend to edge of pastry. Bake for 10 minutes, or until sides of crust look dry and do not move when lightly pushed. Remove foil and beans; bake for an additional 3 to 5 minutes, or until bottom of crust is very lightly colored and feels dry. Remove crust to wire rack; let cool.