For the short pastry, cut butter and lard into small pieces and chill. Mix 420 g flour with 2 tablespoons of sugar and salt in a large bowl. Add butter and lard to the flour mixture and use your fingertips to break the cold fat into even smaller
Crumble pieces. Add 150 ml ice-cold water and mix with a fork,
until just enough dough is formed. Quickly form the dough into a thick disc of dough on a floured work surface. Wrap in foil and place in the refrigerator for approx. 2 hours
Clean the mushrooms, wash them if necessary. Peel and halve onions and cut them into thin strips. Dab schnitzel dry, cut into strips.
Roll out the rest of the dough also about 3 mm thin and cut into strips about 2 cm wide. Place the strips of dough on the filling and weave a dough grid. Cut off dough overhangs to 1 cm and press them to the edge of the tin. Bake the pie in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 45-55 minutes. If the dough gets too dark, cover the pie with baking paper. Remove from the oven and let cool on a cake rack
waiting time approx. 1 3/4 hours