Using a food processor or a pastry blender, cut the lard, butter,
and vegetable shortening into the flour and salt. Be careful not
to overwork the dough.
Add the water a few tablespoons at a time,
until the dough just holds together.
Divide the dough into two mounds,
wrap them in plastic, and refrigerate them at least 30 minutes.
If the pie crust is to be baked, preheat the oven to 400 degrees
On a floured board or pastry cloth, roll out the dough in a circle
a couple of inches larger than the pie pan. To avoid stretching
the dough excessively, roll it from the center outward, lifting
the rolling pin after each stroke rather than rolling back over
the dough in the opposite direction. Loosen the dough, drape it
around the rolling pin, and center the crust over the pan, dropping
it gently into place. Use the second mound of dough for the top
For a single pre-baked crust, pierce the dough in several
spots. Cover the pie shell with foil, and weight the foil with dried
beans or pie weights.
Bake the crust for 10 minutes, and then lower
the temperature to 350 degrees F and bake for an additional 15 minutes,
or follow the directions in your pie recipe.