Pie Dough

2. Dice the butter into 1/4 inch pieces and place in large moon bowl. Add the flour and toss to coat the butter. While the butter is cold, begin to separate the butter pieces from the flour by sifting through the fingers. Then flatten the butter pieces between your thumb and index finger. Half way through this process, add the lard and continue the same process of breaking up the fat pieces, rubbing them into the flour. Each time the fat pieces should be separated before flattening them. By the time you finish the size of the fat should resemble hazelnuts or a little smaller.

4. Make a well in the center of the flour mixture, add this water all at once into the well and begin to mix and knead the dough by hand. If mixed correctly, the dough will appear dry and seem to need more water. Continue to mix by hand, using the heel of your palm to develop the pie dough. You should feel some gluten development and the dough should be slightly sticky. No pieces of fat should be visible in the dough when finished.