In a food processor, pulse together 2 cups of all-purpose flour and 1 teaspoon of salt. Gradually mix in 1 cup of cold, cubed unsalted butter and 1/2 cup of lard until the mixture resembles coarse crumbs. Slowly add in ice-cold water, 1 tablespoon at a time, until the dough holds together but isn’t sticky. Shape the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

While the dough chills, wash and slice 2 cups of fresh strawberries into 1/4-inch rounds. Trim and chop 2 cups of rhubarb into 1/2-inch pieces. In a mixing bowl, combine the strawberries, rhubarb, 1 cup of sugar, 1/4 cup of cornstarch, and a pinch of salt. Stir gently to mix, then let the filling sit for about 15 minutes.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the larger disk of dough into a circle, about 1/8-inch thick. Transfer the rolled dough into the pie plate, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.

Pour the prepared strawberry and rhubarb filling into the crust, spreading it evenly. Roll out the second disk of dough and place it over the top of the filling. Seal the edges by crimping them together. Cut slits in the top crust to allow steam to escape.

Place the assembled pie on a baking sheet. Bake for about 2 hours, or until the crust is golden brown and the filling is bubbling. Rotate the pie halfway through.

Once baked, let the pie cool on a wire rack for at least 5 hours to allow the filling to set properly.