Filling and Assembly

DIRECTIONS

Crust

Pulse sugar, salt, and 2 cups flour in a food processor until combined.
Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses.
With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6″-wide disk.Wrap with plastic wrap and chill at least 1 hour.Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14″ round. Transfer to a 9″ pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1″ overhang. Fold overhang under; pinch and crimp.Chill 30 minutes.

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°.Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.