PUMPKIN PIE

Steps:

• 1. Place butter and lard in the freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
• 2. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
• 3. Remove the lid of the food processor and spritz surface of mixture thoroughly with water (or just use 4-5 tablespoons of ice water). Replace lid and pulse 5 times.
• 4. Add more water and pulse again until the mixture holds together when squeezed.
• 5. Place mixture in a large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Place 2 metal pie pans in the refrigerator to chill.
• 6. Remove dough from the refrigerator. Cut along 2 sides of the plastic bag. Open the bag to expose dough and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle the top of the dough with flour.
• 7. Remove pie pans from the refrigerator and set the first pan on top of the dough.
• 8. Turn everything upside down and peel plastic from the bottom of the dough.
• 9. Place the second pan upside down on top of the dough and flip again. Remove the first pan from atop dough.
• 10. Trim edges if necessary. Crimp crust, place back in the fridge, while making the pumpkin mix.
• 11. Preheat oven to 425°F.
• 12. Place pumpkin, sweetened condensed milk, eggs, spices, and salt in a medium bowl.
• 13. Whisk until smooth.
• 14. Remove crust from the fridge and pour filling into crust.
• 15. Bake 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool.
• 16. Garnish as desired.