Pâte Brisée (Pie Crust

Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.
Truth:  I chill, and when possible freeze all the ingredients when I make pie crust.  If you freeze the butter and lard you can grate them by hand right into the frozen dry ingredients.  Remember this....Pastry LOVES cold.  I do this all by hand and it's common sense.  You don't need a processor.

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces  (Truth,  I use half lard and half butter)
1/4 to ½ cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month