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1
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times.
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2
Add butter and pulse 5 to 6 times until texture looks mealy.
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3
Add lard and pulse another 3 to 4 times.
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4
Remove lid of food processor and spritz surface of mixture thoroughly with water.
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5
Replace lid and pulse 5 times.
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6
Add more water and pulse again until mixture holds together when squeezed.
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7
Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
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8
Preheat oven to 425 degrees F.
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9
Place 2 (9-inch) metal pie pans in the refrigerator to chill.
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10
Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round.
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11
Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side.
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12
Invert the entire thing and gently pull the remaining side of the plastic bag off the dough.
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13
Press the dough into the edges around the pan and trim any excess dough.
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14
Press the edges of the dough over the lip of the pan.
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15
Place in refrigerator for 15 minutes.
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16
Poke holes around sides and into the bottom of the dough.
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17
Place a large piece of parchment paper on top of dough and fill with dry beans.
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18
Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes.
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19
Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer.
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20
Remove from oven and place on cooling rack.
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21
Allow to cool completely while preparing the filling.
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22
Decrease heat of oven to 350 degrees F.
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23
For the crumbs:
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24
Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs.
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25
Reserve 1/4 cup and set both aside.
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26
For the filling:
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27
Place the baking soda in a medium mixing bowl and pour the boiling water over it.
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28
Add the molasses, egg, and vanilla; whisk to combine.
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29
Add the larger amount of crumbs to the molasses mixture and whisk just to combine.
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30
Pour this mixture into the prepared crust.
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31
Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling.
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32
Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly.
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33
Remove from the oven, transfer to a rack, and cool completely before cutting.
