Step 1: In bowl, whisk flour with salt.
Step 2: Using pastry blender or 2 knives, cut in the partially frozen butter and lard until mixture resembles coarse crumbs with a few larger pieces.
Step 3: Whisk in a small bowl, whisk together iced water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water if necessary until ragged dough forms.
Step 4: Divide in half, then shape into even semi-round discs. Wrap each and refrigerate until chilled, about 30 minutes.
Step 5: Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.
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