In a small bowl whisk the gluten free flour blend, arrowroot starch, xanthan gum and salt.
Add dry ingredients to a stand mixer.
With machine running on low, cut up lard and butter into small squares and add to dry ingredients.
Do not overmix.
You are looking for the dough to have pea sized pieces in it.
Sprinkle 1 Tbsp of cold water over flour mixture and blend on low.
Repeat moistening flour with 1 Tbsp of cold water at a tie until all the flour mixture is moistened.
For me that took 8 Tbsp of water.
Remove dough from bowl and roll into a ball.
Cover with plastic wrap until ready to use.
I roll my gluten free pie crust dough on a sheet of parchment paper.
This way I am not adding too much flour to the dough when rolling.