Blend flour, sugar, and salt in processor.
Add butter and lard; using on/off turns, blend until mixture resembles coarse meal.
Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry.
Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.