Whisk together flour and salt. Add cold cubed butter and lard to flour with salt.
Use a pastry cutter to cut into fine crumbs with some larger pieces and set aside.
In a small bowl, whisk together ice cream and sour cream until smooth. Add smooth mixture to “cut” pastry while stirring with a fork.
Add 2 tsp extra ice water to pastry and knead to form a “ragged” dough ball.
Place ball on saran wrap and press into a flat disc shape. Cover completely with saran and refrigerate for 30 minutes. You can refrigerate this dough for up to three days.
Remove disk from refrigerator. On lightly floured surface, roll out pastry to ⅛” thickness. Lightly flour pin as needed.
Using 4” cutter and cut into 12 circles. Do not be afraid to reroll scraps to cut all 12 circles. Fit into 12 muffin cup tins. Refrigerate for 30 more minutes.