The Preparation
Combine flour, salt, and sugar in a food processor.
Add lard in pieces and pulse to cut it into the flour until it resembles coarse meal (like moon sand or kinetic sand texture).
Add cold butter in small pieces and pulse again to incorporate.
Add egg yolks and pulse briefly to combine.
With the processor running on low, slowly stream in ice water, starting with three-quarters cup. Add more as needed until the dough just comes together (it should form a loose ball, not be overly wet).
Check for any extra wet spots and work them in by hand.
Form into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before using.
When ready to use, let it come to slightly warmer than fridge temperature for easier rolling. Roll out and cut into 5-inch diameter rounds.