Mix flour, sugar and salt in large bowl.
4 cups flour, 3 Tbsp. sugar, 1 1/4 tsp. salt
Add lard, butter, or shortening, whichever you decide to use; and blend in with your hands or pastry blender until crumbly. It doesn't matter if there's still little pebbles, you just don't want them any larger than pea size.
1 1/2 cups lard, shortening, or butter
Gradually add ice cold water, and form into ball. If it looks like it will be too dry, just add a bit more water. You want it wet enough that it will stick together. But do not over mix.
1 1/4 - 1 1/2 cup ice cold water
Divide into 3 balls. Dust your counter top with flour and place your ball of dough onto flour. You can spread a bit with your hands, then dust the top with flour as well. Using rolling pin, roll into a round disc, just a couple inches larger than your pie plate. You'll want to start in the center and roll outward, just applying a little pressure as you roll. And rotate around in a circle to get it nice and round.
If it wants to stick to your counter, just lift the crust, sprinkle more flour under it, and continue rolling.
Place into your pie pan, carefully lifting the edges so that the center can be lowered into the edges of the pie plate; then using a knife, you can trim around the edges.
Now you can just leave it as it is, or lift the edges a bit and crimp them, to give it a more decorative touch. This also helps to heighten the sides so the pie filling doesn't run over the edges as quickly. Then fill with your favorite filling and bake according to instructions.
Yields: 3 (9") pie crusts or two double crust pies