In a large bowl, mix four salt, butter and lard with your hand into almond size crumbs.
Sprinkle ice water and stir with a fork.
Squeeze the dough to see if it comes together. Add more water if needed.
Divide in half and make 2 discs. Wrap each discs in plastic wrap and chill for about 1 hour or freeze for about 30 minutes.
Peach Filling
In a bowl, mix all the ingredients together and let stand for 10 minutes.
Assembling the Pie Pops
Preheat oven to 400 degrees Fahrenheit.
On a lightly floured surface, roll out the dough and cut circles using a glass or biscuit cutter. Put half of the circles on parchment-lined baking sheets.
Put a tablespoon of the filling in the middle of the circle. Moisten the edges with water. Put the lollipop stick on top the circle about 1/3 of the way in.
Put a dab of butter on top of the filling and then put on the top circle. Crimp the edges with a fork. With a toothpick, poke 5 holes for the vent.
Brush the top with the egg wash and sprinkle sugar on top.