Homemade Pie Crust I (with lard)

Homemade Pie Crust (this makes a single crust)
2 - cups all purpose flour
1/2 - cup butter
1/2 - cup lard or shortening
1/2 - cup cold water
pinch salt

Mix flour and salt. Cut in butter and lard until it looks like the picture above. It should be a bit crumbly with the chunks of dough about pea size. Add water 1 tablespoon at a time. Be careful because you do not want this to be too wet, that is why you add it 1 tablespoon at a time. Mix until it forms a dough like the picture above. Form into a ball and flatten into a disk and wrap in plastic wrap. Refrigerate for at least one hour. You want this cold. Roll dough out and place in a pie pan.

If you are filling this crust, fill, roll out second crust and place on top. Or just fill it if you are not placing a second crust on top. Refrigerate for another hour. This is important. Cold dough helps keep your crust from shrinking during baking. If you are needing a prebaked crust for a pie. Maybe a pudding pie or strawberry follow these directions,

Roll out dough, place in pan, prick with a fork. Then line the crust with foil and place beans or rice on top of the foil (keeps crust from bubbling up). You can also use pie weights, but rice or beans is much cheaper. Bake at 375 degrees for 10 minutes. Remove foil and rice/beans/weights, whatever you use, then bake for another 9 minutes. Cool and fill. Enjoy!