Put the flour, salt and sugar on a large cutting board, and mix them with your fingers to blend. Put the frozen butter and lard on top of the flour mixture, and use a large kitchen knife or pastry cutter to cut the fats quickly into the flour until the mixture resembles coarse meal with some butter and lard pieces still as large as 1/2 inch in diameter. Ideally, half the fat should be cut finely into the flour and the other half left in large chunks.
Working quickly, gather the flour-fat mixture into a mound and, using your fingers, draw a trench lengthwise through the center. Sprinkle 1 tablespoon of the ice water down the length of the trench, and with your spread, upturned fingers fluff the flour so it absorbs the water. Redraw the trench and continue incorporating the ice water by tablespoons in the same manner. After you have incorporated 4 tablespoons of water, the dough should begin to clump together into large pieces. If there are any unmassed areas, sprinkle them lightly with droplets of water, and mix as before.
Gather the dough into a mass with a pastry scraper, and, again working quickly, with the heel of your hand smear a hunk of dough roughly the size of an egg by pushing from you. Continue with pieces of dough until the entire mass has been processed this way (you'll do about 6 smears in al). When finished, gather all the dough together with a pastry scraper and repeat the process. Regather the dough, quickly shape it into a flat disk, and wrap it in a double thickness of plastic wrap, pressing firmly with the palm of your hand to flatten the wrapped dough further and bind it. Refrigerate for at 2 hours or overnight before rolling and using.
Roll out the chilled dough into a circle 1-1/2 inches larger then your pie pan. Line the pan with the dough, and trim it to leave a 1/2-inch overhang of pastry around the pan. Fold this under, forming a thick edge on the rim of the pan. For a baked pastry shell, line the pastry in the pie pan with heavy foil. Bake in a 450 degree F oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Makes one 9-inch pie crust.