Slice the butter into pats and place in freezer with the leaf lard (cubed up).
Meanwhile, place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the shortening and pulse to size of peas.
Add butter and pulse to incorporate-large chunks are ok!
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece on a well-floured board into a circle larger than your skillet.
Lay one in a cast iron skillet (lightly greased with leaf lard)
Sprinkle a small dusting of sugar across the bottom of the crust. (This prevents a soggy crust.)
Add filling, top with the 1T. of diced butter and top with second crust. Crimp or flute.
Brush with egg wash and cut a few slits.
Sprinkle with sugar.
Bake in the oven 25 minutes then lower to 350 for 40 more minutes.
(Lay a foil lined pan on a rack below the skillet in case it drips.)
(If not brown enough, pump up temp to 425 for lat 5 mins.)
Let cool and serve with ice cream.
