• 10 cups (1.25 kg) all-purpose flour
• 6 tsp. (25 g) white granulated sugar
• 4 tsp. (24 g) salt

Blend flour, sugar, and salt in processor.

• 2 cups (454 g) unsalted butter
• 2 cups lard

Add butter and lard; using on/off turns, blend until mixture resembles coarse meal.

• 20 Tbsp (296 g) water

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.