I divided the pastry into 2 pieces and rolled them out seperately. The dough was easy to recombine once cut, making it easy to use all the dough.
Both of my fillings were totally cooked at the beginning. So I didn't have to worry about the interior reaching a certain temperature. Next I filled my rounds with filling and sealed with an eggwash.
Once they were finally done the pastry was both tender and flaky and worked deliciously with both the apple and the tuna filling.
Lard is absolutely the way to go with pie crusts (savory and sweet) and I can safely say I'm never going back the the high maintenance butter version.