Directions

1. In a large bowl, stir to combine flour, salt, and sugar. Add butter and frozen lard; toss with a fork until coated with flour mixture. Using a pastry blender, cut butter and lard into the flour until it resembles a coarse meal. Working quickly, drizzle 6 tablespoons ice water into the mixture, and toss with a fork to combine. If the dough seems dry, add more ice water, one tablespoon at a time, until it just holds together.
2. Gather dough into a ball and divide into two equal pieces. Shape each piece into a disc and wrap each in plastic wrap. Refrigerate 1 disc for at least 30 minutes and up to 1 day. Freeze remaining dough for another use.
3. Roll out dough between 2 pieces of wax paper into a 13-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge and prick bottom of pie shell using the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
4. Preheat oven to 350 degrees. Prepare filling: Heat honey in a medium saucepan until warm; remove from heat; stir in butter. Place eggs, vanilla, and nutmeg in a medium bowl; whisk to combine, add honey mixture. Pour into prepared pie plate, and bake until center is set, about 1 hour.