Add your flour (by weight, please) to a large bowl, then sprinkle the salt over it. Whisk or otherwise mix the dry ingredients well to distribute the salt as evenly as possible.

In a small pot, add the water and heat it up gently. Add in the butter or margarine, and the lard, and heat until they are all melted together. DO NOT BOIL or even simmer this mixture.

Add the liquid ingredients to the dry ones, and then use a spoon or fork to begin mixing the dough together. Knead this until the dough has come completely together.

If you are making a single pie, split off about ¼ of your dough and set it aside. Roll out the dough to fill an 8" spring-form pan, between ¼" and ⅛" thick.

Press the dough into a pie pan or drape it over the outside of the pie pan. Refrigerate it for at least one hour.

Roll out the lid for your pie, which should be about one inch larger in diameter than your pie pan.

If making multiple small pies, separate the dough into three equal sized pieces and follow the same general directions.

When the crusts are well chilled, unmold them and put the pie crust on a parchment paper lined baking sheet.

Add your filling, ensuring it is cool. Whisk up an egg for an egg wash and brush the edges of the lid and pie.

Add the lid to your pie, crimp the edges closed, and cut a small hole in the center.

Bake the pie in a 350°F oven for 80 to 90 minutes, checking at the 60 minute mark.