Pork lard melt, sift in the flour and “crumble” by hand. Mix salt, the egg white and water (as needed) into the crumbs and prepare everything together into a smooth dough. Wrap the dough in plastic wrap and refrigerate until needed.
Divide the dough so that a good 2/3 is for lining the pan and the rest for the lid. Roll out into a rectangle or round, depending on what you are going to use.
To line the form, place it in the middle of the corresponding dough sheet and tilt it to all sides. Make sure that the sides are visible on the dough. Cut out 1-2 cm larger than the imprint is. For the lid, place the mold with the opening on the dough sheet and cut out about 1 cm larger than the imprint.
Grease the mold well, spread it with dough, fill it, put the lid on and press the edges well all around, cut the excess edges into small pieces. Cut out decorations from the leftover dough and decorate the pie lid with them. Mix the egg yolks and whipped cream, spread over the pie and bake in the oven according to the recipe. (about 190 to 200 degrees Celsius, about 1/2 hour).
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