In a mixing bowl, whisk together the flours and salt.

Cut in the lard using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits.

Sprinkle in ice water, one tablespoon at a time, stirring gently until the dough just comes together.

Shape into a ball, flatten into a disk, wrap in parchment, and chill for 30 minutes.

Roll out on a lightly floured surface and fit into your pie plate.

For a double crust pie, repeat the recipe.