• For either dough, use a food processor, add the flour, sugar, and salt, and pulse a few times. Add the butter and lard and continue to pulse until the dough is in pea-sized shapes. Don't over-mix, maybe 8-12 times.
• Now with the machine running pour the water down the tube and continue to pulse until it forms a ball adding in more water if necessary up to the 8 Tbsp. mark. Remove the dough and place it on a floured surface and form it into one or two discs. Wrap with plastic wrap and refrigerate for 30 min. For the Pot Pie Dough, I refrigerate for 2 hours.
• Use either dough with your favorite fillings.

Keep in mind all the tips shared in the post.

• Using a floured rolling pin, roll out ½ the dough on a floured surface to fit a 9" or 10" pie plate. Place into the pie plate and trim if needed. Roll out the second half of the dough.
• Add your filling. Run a bead of water around the edge of the first dough and place the second on top Make a crimped or fluted edge by first folding the top pie crust under the bottom pie crust.
• As an option, you can mix the egg wash together and brush it on top of the pie. For the pot pie, you can sprinkle the top with sea salt or Kosher salt. For a sweet pie, you can sprinkle with sugar or a cinnamon-sugar mixture.
• Make 3 slits (also called vents) in the top of the pie to let steam escape.