Fill a measuring cup with ice and cold water.

Next dice up the chilled lard and butter into tablespoon sized pieces (alternately they can be cut into pieces ahead of time and returned to the fridge to stay chilled).

Using a food processor, combine the flour, salt, baking powder and sugar. Pulse a few times until combined.

Add the butter and lard to the food processor and pulse until the butter and lard resemble pea size pieces in the dough.

With the food processor running, add the 9 tablespoons of cold water to the feed tube, where it should slowly drizzle into and mix with the dough. Otherwise add it one tablespoon at a time.

Keep the food processor running until the dough comes together and forms a ball.

Remove from the food processor onto a floured surface and work the dough into a ball with floured hands.

Immediately roll out into pie dough or cut into 8 equal portions for individual pies on a floured surface. Otherwise wrap in plastic wrap and chill in the fridge.

Once dough is in the pie plate or ramekin, prick the bottom of the dough several times with a fork, before filling, to prevent air bubbles.

Brush the top of the pie dough with eggwash, or milk, before the oven for a golden crust.

Once pies are filled and ready to bake, bake in a 400 degree oven for 50 minutes or until cooked evenly and golden brown.