Pie Crust

http://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe/index.html

This recipe turned out really well. I used lard and butter as called for, but used a pastry cutter since I seem to be the last pie maker who does not have a food processor. I put the dry crumbs in to a bag and then added water to the bag and mixed it with my hands that way. Even though it wasn't "frozen" fat and I touched it a lot, it was still flaky and good, and reheated the next day was still flaky. I refrigerated it and then rolled it out on my silpat with a rolling pin. It worked very well, didn't even try to crack.