Three cups of sifted pastry (soft) flour, one-half cup each of butter and lard, one level teaspoon of salt, two level teaspoons of sugar, about two-thirds cup of ice water. Have everything as cold as possible. Sift the flour, salt and sugar, into a large platter, add the shortening, and with a knife cut it into very small pieces, at the same time mixing it with the flour. At one end of the platter make a hole, pour in a very little ice water and with the knife stir in lightly as much of the dry mixture as the water will moisten. Toss this to one side, wet another portion in the same way and so continue until all the flour is moistened. It may not take all of the ice water. Dredge the board with flour, turn the paste out on this without any further mixing, dredge any wet spots lightly with flour, roll lightly and quickly from you, into a long, thin sheet. Fold first the sides, then the ends, turn half way around and roll from you as before. Now fold the ends only, turn around as before, and continue until it has been rolled out four times. Having finished folding and rolling, cover very carefully to exclude the air and keep very cold until needed. This may be used the same day, but is greatly improved, if kept until the following day or even longer. This amount will make two pies, each having two crusts.