To make the pastry: In a large bowl, whisk together the flour and salt. Scoop out a well in the center. In a medium saucepan bring the water and fat to a boil, stirring to melt the fat. Pour the liquid into the well in the flour mixture, stirring until everything is evenly moistened and cool enough to handle comfortably. Turn the dough out onto a lightly floured surface and knead it a few times. Cut off one-third for the top and place it aside to keep warm.

To make a deep-dish pie: Roll the larger piece of dough into a 13” circle. Transfer it to a 9” or 10” deep dish pie pan and press it down into the bottom, letting ½” hang over the edge.

To make a loaf-shaped pie: Roll the dough into an oval 16” long and 12” wide. Press it into a 9” x 5” loaf pan with the edges just hanging over the sides.

Preheat the oven to 375°F.

To assemble: Spread all the filling ingredients (except the cranberry sauce) on top of one another in even layers in the order listed. Portion the cranberry sauce into a 1” border around the edges.

Roll the remaining smaller piece of dough into a circle or rectangle, depending on the shape of your pie. Place on top and fold the overhang over it.

Crimp the dough to seal it, then cut several slits in the top to allow steam to vent.

To bake the pie right away: Brush the top of the pie with the egg wash. Place on a parchment-lined baking sheet and bake for 45 to 55 minutes, until you see liquid bubbling through the vents.

Remove the pie from the oven and let it rest for 15 minutes before slicing.