The combination of lard and butter makes the dough endlessly flaky and easy to work with. A full recipe makes enough for a double-crust pie, so simply halve it for a single-crust pie, using 1 egg yolk instead of a whole egg. Or, even better, freeze the remaining half of the dough for another use.
2-1/2 cups (625 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/2 cup (125 mL) cold unsalted butter, cubed
1/2 cup (125 mL) lard or vegetable shortening, cubed
1/4 cup (60 mL) cold water, approx
3 tbsp (45 mL) sour cream