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Make the pastry dough:
In the bowl of a food processor, pulse the dry ingredients together, then add the cold butter and lard. Give 7-9 quick pulses, or until the fats are just bigger than peas.
Turn on the processor and add the water in a stream down the feed tube while the machine runs, just until the dough has started to collect together in a mass around the blade.
Turn the dough out onto your work surface, and use the heels of your hand to smear the dough out all over (about five or six strokes are perfect); the goal is to create flaky little layers of butter in the dough, while keeping it as cold as possible- this is called a fraisage.
Gather the dough and form into a disk.
Chill for at least one hour.
(This can also be done by hand, rustic style: cutting the fats into the dry ingredients with your fingers or a pastry blender, then adding the ice water and proceeding as usual). Make the filling:
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
5-ply bonded stainless — searing, fond development, deglazing
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
5-ply bonded stainless — searing, fond development, deglazing
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Mix the dried cherries with the juice, zest, sugar and salt in a saucepan.
Bring to a boil over medium-high heat, then reduce the heat to medium/ medium-low, and continue to simmer until the cherries have plumped beautifully, and the mixture is reduced by about half.
Add the drained cherries. Using an immersion blender, or taking about 1/3 of the mixture out and putting in the food processor, lightly puree some of the cherry mixture. The idea is to get some of the cherries broken down to thicken and hold the filling together, while leaving a nice textural element to the filling. Just eye it and call it a day.
Continue to cook the filling until it has reduced down to a lovely thick jammy compote.
Cool the mixture completely (if it is only very slightly warm, you can get away with it, but you just don't want to melt the crust). Assemble the pies!
Divide the chilled dough in two, and roll out each half. This is a matter of preference, we like a thinner crust, about 1/8" thick. Cut out rectangles (or other simple shapes) by hand