Mary’s Cherry Pie

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2 3/4 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1/2 cup (1 stick) unsalted butter, very well chilled, cut into small cubes

1/2 cup fresh lard or vegetable shortening, well chilled

5-9 tablespoons ice water

Egg wash (1 egg mixed with 2 tablespoons water)

Sugar (to sprinkle on top crust)

2 pounds tart pie cherries pitted, fresh or frozen (defrosted and well drained)

3/4 cup sugar

pinch of kosher salt

8 level teaspoons cornstarch

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