Deep-Dish Cherry Pie
Crust:
3½ cups all-purpose flour
1 tablespoon plus 1 teaspoon confectioners’ sugar
1 teaspoon kosher salt
1½ cups (3 sticks) unsalted butter, cut into 1-tablespoon pieces and chilled
¼ cup plus 2 tablespoons chilled lard or vegetable shortening, cut into 1-tablespoon pieces and chilled
½ cup plus 1 to 2 tablespoons iced springwater
2 egg whites, kept in separate bowls and lightly beaten
additional granulated sugar or crushed sugar cubes
Filling:
2 cups granulated sugar
¼ cup plus 1 tablespoon cornstarch
1 cup reserved cherry juice
4 cups canned sour pitted cherries (contents of 2 cans, drained, juice reserved)
1 tablespoon melted unsalted butter
1 teaspoon freshly squeezed lemon juice
To make the crust: In a large bowl (or the bowl of a food processor
