This recipe will make a double crust for an 8-or 9-inch pie. To handle the dough as little as possible, cut your cold butter with a food processor and cut down on your time to break it down into the meal-like texture you want
1 large egg
1 Tablespoon cold water
2 cups unbleached flour
1 teaspoon salt
7 Tablespoons cold butter, cut into 5 pieces
3 Tablespoons cold lard or vegetable shortening
Whisk together the egg and water and set that aside.
Place all the other ingredients in the processor bowl and blend until a uniform meal is produced – about eight seconds – stopping once to scrape the bottom and sides of the bowl with a spatula.
Turn off the machine, remove the cover and pour in the egg and water. Process for three more seconds. The dough should be uniformly moistened, but not yet drawn together into a mass.
Place the dough into a mixing bowl and work the dough into a mass with twisting motions of your knuckles and fist. By using five or six twisting motions then turning the dough over in the bowl and giving it three or four more little twists, you should have a mass of fairly moist but not all wet with some unincorporated bits still around. Place the mass of dough along with the bits in a plastic bag or in plastic wrap and chill the dough for 30 minutes.
The dough is pretty fragile. If it cracks allow it to rest at room temperature for a few minutes.