Grandma Cottington's Pumpkin Pie

Directions

For Crust:

Blend flour, sugar and salt in processor 10 seconds.

Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns.

Blend in 6 tablespoons water.

Mix in enough additional water by tablespoonfuls until moist clumps form.

Gather dough into ball; divide in half.

Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour.

(Can be made 1 day ahead and kept refrigerated).

Let dough disks soften slightly at room temperature before continuing.

Roll out 1 dough disk on lightly floured surface to 12-inch round.

Transfer to 9-inch-diameter glass pie plate.

Trim overhang to 1 inch; fold edges under.

Crimp crust edge decoratively, forming high-standing rim.

Repeat rolling and shaping with remaining dough disk.

Freeze crust 15 minutes.

Preheat oven to 350℉ (180℃).

Line crusts with foil; fill with dried beans or pie weights.

Bake crusts until pale golden, piercing with toothpick if crust bubble, about 15 minutes.

Cool completely on racks.

Maintain oven temperature.

For filling:

Whisk all ingredients in large bowl to blend.

Pour half of pumpkin filling (about 3¾ cups) into each prepared pie crust.

Bake pies until filling is set in center, about 1 hour.

Cool pies on racks.