• Note: this recipe makes enough pie dough for one 10 inch pie plate. If you’re making chicken pot pie where you need a double crust for top and bottom, then double this recipe. 

Make Pie Dough

• In a large mixing bowl combine flour, salt and sugar and stir well to combine.
• Add very cold cubed butter and lard to the mixing bowl. Cut the butter and lard into the flour using a pastry cutter or fork until the pieces are the sizes of large peas (some slightly larger pieces are okay).
• Add a few tablespoon of ice water and begin to work the water through the flour with a fork. The dough will start to form large clusters. If you can squeeze the dough together with your hands and it stays, you have enough water. If it falls apart, add a bit more water but no more than a tablespoon at a time.
• Turn the dough out onto the counter and give it a few light kneads to make it hold together in a ball. (Handle the dough as little as possible in this step.)
• Pat into a disc shape and cover with plastic wrap. Refrigerate for at least half an hour before rolling out. 

Rolling Out the Dough

• Take the dough out of the fridge and lightly flour your work surface and the top of the dough. Using a rolling pin, roll out a 12-13 inch circle. (You can check that your circle of pie dough is big enough for your pie plate by holding the pie plate upside down over the dough and ensuring there’s at least 1 inch of dough around the pie plate.)
• Carefully transfer the dough into the pie dish. Without stretching the dough, carefully press the dough into the bottom and sides of the dish. Trim excess dough with a sharp knife or kitchen scissors.
• Fold the edge of the pie dough underneath itself. Tuck and press with your thumbs and then crimp the edges.
• Note: if you’ve doubled this recipe, wait to crimp the dough until you’ve added the top crust. Also, if you have an upper crust be sure to add vents.
• Refrigerate the dough again for 15-30 minutes before adding filling and baking.