For the Crust

• Sift the flour, salt and baking powder and place into a food processor.
• Add the lard and the butter.
• Pulse until the lard and butter are mixed well and form a fine texture.
• Turn the processor on low and add one tablespoon of water at a time.
• When the mixture just starts to come together and you can form a dough, stop adding the water. (you may not need to use all the water)
• Place the mixture on a cool surface and form a dough ball. Cut in half and form a round disc out of each half.
• Cover each disc with plastic and place in the refrigerator for no less than one hour. (Preferably over night)
• When ready to use, take the dough out of the refrigerator and allow to come to room temp for at least 15 minutes. Place a dough ball on a lightly floured surface and gently roll into a 10 inch round with a rolling pen.
• Wrap the dough over the rolling pen and place onto the pie pan.
• Press the dough into the pie pan and tuck the edges under, over the lip of the pan.
• Poke holes in the bottom of the crust with a fork several times.
• Crimp the edges into a uniform shape all the way around the edge of the pan.
• Repeat steps for rolling and placing the dough with the second disc of dough into another pie pan.
• Place pie pans with dough in refrigerator until ready to assemble the pies.

Bake the squash

Preheat oven to 375 degrees F.

• Cut the squash in half and remove the seeds and stringy fibers.
• Place the halves on a baking sheet, cut side up and bake until tender. (a knife should easily glide through the flesh)
• Baking times will vary according to the size of your squash. (can be between an hour and two hours)
• Allow the squash to cool. Peel the skin off and discard. Cut the squash into chunks.
• Place the squash in a food processor and pulse until smooth.
• It may be necessary to strain excess liquid off after you puree the squash. (A fine mesh strainer will work for this)

Preheat oven, prepare the pie filling and assemble

• Turn oven temperature up to 450 degrees F. and remove pie pans with dough from the refrigerator.
• In a large bowl, mix together all of the filling ingredients.
• Pour half of the mixture into each pie crust.
• Place the pies on a rack in the middle of the oven and bake for 15 minutes.
• Turn the heat down to 325 degrees F. and bake an additional 30 minutes.
• Test doneness by poking a toothpick or knife into the pie about an inch from the crust edge. It should come out clean. If not, bake 2 to 3 minutes more until the toothpick comes out clean.
• Cool pies completely.
• Slice and serve with fresh whipped cream.