In medium-sized bowl, whisk the flour, sugar, and salt together. Cut the butter and lard into small chunks and add to the flour. Toss to coat the fats with the flour mixture. With a wire pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.

Form dough into a small disk shape and place in sealed plastic bag, or an airtight container, and transfer pastry to refrigerator for about 15-20 minutes to chill. Remove pastry from the refrigerator and, on lightly floured surface, roll pastry to desired thickness, generally between 1/16”and 1/8” (2-3mm) thick, and large enough in diameter to line pie plate. Transfer pastry into a 7”/18cm diameter pie plate that has been lightly sprayed with cooking spray or very lightly greased. Trim off excess dough and finish pastry edges as desired. Dock pastry bottom in several places with fork tines to allow steam to escape and prevent the pie shell from puffing up during baking and thus creating an uneven shell for the filling. Refrigerate pie shell for a minimum of 25 minutes (or place in freezer for about 20 minutes or so) to chill in order to reduce pastry shrinkage during baking. Any leftover pastry can be formed into a small disk shape, wrapped in plastic wrap, and stored in an airtight freezer bag in the freezer for a future use.

While pastry shell is chilling, position oven rack in lowest position in oven and preheat oven to 400°F.

Crumple and distress a piece of parchment paper large enough to mold around the inside of the pie plate, being careful not to tear the paper and allowing enough overhang by which to grasp it to remove the ceramic pie weights or dried beans that will be placed in it for blind baking and which will be removed part way through the crust baking process. This crumpling/distressing procedure will weaken the parchment paper, allowing it to be more pliable for fitting into the pie plate. Depending on the quality of parchment paper, repeat with a second piece of distressed parchment paper, if necessary.

Remove the pie shell from the refrigerator (or freezer) and place on a rimmed cookie sheet or pizza pan for ease of transfer to and from oven. Carefully fit the distressed parchment paper inside the pie shell. Repeat with the second layer of parchment paper, if necessary. Add ceramic pie weights or dry uncooked beans, filling the pie plate about 2/3 to ¾ full, and ensuring the pie weights/dried beans are evenly distributed.

Transfer pie shell to the oven. Bake pie shell for 18-20 minutes. Remove shell from oven and carefully remove the pie weights/dried beans and parchment paper and transfer them to a heatproof bowl. Be very careful as the pie weights/dried beans will be very hot! As some of the earlier pierced holes in the pie shell may have filled in during the blind baking process, further pierce the pie shell in several places with the tines of a fork, if necessary, to prevent it from forming air pockets as it continues to bake.

Beat the reserved beaten egg with ½ tablespoon of milk or water. Using a silicone pastry brush, very lightly brush egg wash over the pastry. This will form a barrier so the pie filling does not seep into the crust, creating a soggy pastry.

Return pie shell to oven and bake for another 10-15 minutes, or until pastry appears dry and crisp and is a light-medium golden color. Cool shell in pan on wire rack until completely cooled before adding filling. Pie shell may be made a day in advance, if desired.