Servings: 1 pie, 8 slices

2 tablespoons butter 2 tablespoons butter
2 tablespoons lard or vegetable shortening 2 tablespoons lard or vegetable shortening
1/4 teaspoon salt ¼ teaspoon salt
1 1/4 cups all-purpose flour 1 ¼ cups all-purpose flour
3 tablespoons ice water 3 tablespoons ice water

Using a fork or your fingers, cut the butter, lard, and salt into the flour until the mixture resembles coarse pebbles. Make a well in the middle of the mixture and add water. Knead for about 30 seconds until dough comes together. Roll the dough out on a floured surface until it's ¼-inch thick and shape into a rustic free-form circle or gently drape it into a but- tered pie pan and trim as necessary. Refrigerate the crust until needed.
Using a fork, prick the bottom of the pie in several places and bake for 25 minutes, or until lightly browned.
Preheat the oven to 350°F.
Author Note: Pie crusts generally will bake more evenly when they are cold, so place the crust in the freezer for about 20 minutes before baking.