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Combine flour and salt in a large bowl.
Cut in lard and butter.
Add ice cubes into a large glass measuring cup, and cold water. Incorporate a little water at a time. Do NOT overwork the dough!
As it comes together, place pie dough into a large zip-style freezer bag. Refrigerate for several hours or overnight.
Use very cold butter or fat – Keep the butter, shortening or fat well-chilled and cut into small pieces to begin with.
Don’t overwork the dough – While some recommend using a food processor to make pie crust, we do not. We recommend using a pastry blender and making pie crust by hand. The more you work with the fat pieces and flour, the higher chance for gluten formation, making pie crust tough.
Roll out and turn the dough – Roll out the dough away from yourself and turn the dough often. Keep even pressure with the rolling pin across.