Prebaked Pie Shell

In a large bowl, combine the flour with the lard, butter, and salt. Mix
lightly with your fingertips until the dough forms grape-sized pieces. You
should still be able to see chunks of fat. Stir in the iced water. Lightly
knead, handling the dough as little as possible, until the dough forms a
ball. Add a little more iced water if necessary. Transfer to a plastic bag
and shape into a log. Cut into 2 pieces and place each inside an airtight
bag. Seal the bags, pressing out any air, and chill for 1 hour or as long
as 3 days. The pie dough can be frozen for as long as a week. Roll out half
of the dough to a 12-inch round about 1/8-inch thick and use it to line a
buttered and floured 10-inch pie pan, pressing the dough well into the
bottom and up the sides without stretching. Chill for 30 minutes. Preheat
the oven to 350 degrees. Cut out a circle of aluminum foil or parchment
paper and fit it into the chilled pie shell. Fill with rice, beans, or
ceramic pie weights and bake the pie shell for about 15 minutes, or until
the edges are just golden and beginning to pull away from the sides of the
pan. Remove the paper and the weights and return the shell to the oven to
finish cooking for 5 to 10 minutes more. Cool on a rack. This recipe yields
two 10-inch pie crusts.