Julia Child's Pastry Dough: Pate Brisée

Irene's adaptation from Julia Child´s "The Way to Cook", using the food processor, converted to metric. Makes 2 9-inch crusts (our Pyrex pie dish says 23 cm). Julia uses 1 tsp Salt and 2 Tbs Sugar for sweet pies but Irene uses salt only so extra dough can be frozen and used for savory pies later.

210 g   1 1/2 C    All Purpose Flour
 70 g     1/2 C    Cake Flour
  6 g       1 tsp  Kosher Salt
170 g       6 oz   Butter, chilled, cut into chunks
 56 g       2 oz   Lard or more Butter
120 ml    1/2 C    Ice Water

Whiz Flours, Salt, Fats in food processor.
While running, drizzle in Water.
Form into ball on counter, dusting with flour if needed.
Wrap in cling film and chill for 2 hours.