As with all pie crust, it’s important not to handle the dough too much. When you cut the lard into the flour mixture with a pastry cutter, you want to leave it in tiny balls about the size of peas. Combine the egg mixtures into this flour mixture very gently, so the fat is just evenly distributed but no more. It’s the little bits of fat popping with the heat during baking that make the “flakes” we want in our pie crust. If you overwork the dough or use a food processor, your crust won’t be as tender or flaky as it could be.