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1
Combine the flour and a large pinch of salt in a large bowl.
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2
Add 4 tablespoons butter and the lard, and use your fingers to gently rub the fat into the flour until it has the texture of coarse bread crumbs.
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3
Mix in just enough ice water to bind the mixture, about 3 tablespoons, and lightly knead the dough until well combined and smooth.
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4
When you can mold the mixture into a ball, do so.
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5
Cover with plastic wrap and refrigerate for at least 30 minutes -- or freeze for 10 -- to ease rolling.
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6
Heat the oven to 350.
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7
Add 2 tablespoons butter to a large skillet over low heat.
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8
When the butter melts, add the onions, a pinch of salt and the ground white pepper; cook slowly for about 10 minutes, never browning.
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9
Turn the heat to medium and slowly pour in the water.
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10
Continue to cook, stirring occasionally, until most of the liquid cooks off, about 10 minutes.
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11
Remove the onions from the pan and place them on a plate to cool
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12
Grease the bottom of a 9-inch pie dish and sprinkle a countertop with flour.
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13
Unwrap the dough and divide it into two balls, one twice as big as the other.
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14
Put them on the surface and sprinkle the tops with flour.
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15
Using light pressure, roll each one from the center outward, adding more flour as needed and turning them over once or twice during the process.
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16
When the larger ball is roughly 10 inches in diameter, gently move it into the pie dish and press it firmly into the bottom and sides.
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17
Prick it all over with a fork.
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18
Layer the onions and cheese on top of the dough in the dish, then carefully cover with the remaining dough -- it should be about 8 inches in diameter.
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19
Press the edges together, gently but firmly, and brush the top and edges with milk.
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20
Use a knife to make 3 small incisions in the top of the crust so steam can escape.
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21
Place the pie on a baking sheet and bake until the crust is nicely browned and the insides are bubbly, 45 minutes to an hour.
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22
Cool a bit before slicing into wedges and serving.
