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1
To make the dough, combine the flour, butter, lard, and salt in a bowl, put the bowl in the freezer, and chill for 30 minutes.
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2
Remove the flour mixture from the freezer and use a pastry cutter to break up the butter and lard into pieces the size of a dime.
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3
Make a well in the center, and pour in the ice water and the egg.
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4
Mix with your hands until the dough comes together, but dont worry about getting it too smooth; bits of butter should still be visible in it.
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5
Cut the dough in half and flatten each half into a disk.
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6
Wrap each one with plastic wrap, and refrigerate them for at least 30 minutes or as long as 3 days.
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7
Adjust the oven rack to the middle position and preheat the oven to 450F.
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8
To make the filling, combine the berries, sugar, nutmeg, and lemon zest in a bowl.
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9
Cover it with plastic wrap and set aside at room temperature for 30 minutes.
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10
Toss the berry mixture with the flour.
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11
Add the creme fraiche and mix until the berries are coated.
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12
Roll out the pie dough on a lightly floured surface to form two rounds about 12 inches in diameter.
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13
Pick up one round by rolling the dough onto the rolling pin, and lay it in a 9-inch pie pan.
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14
Gently press the dough over the bottom of the pan and up the sides, leaving a lip around the edge.
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15
Spoon the berry mixture into the pie shell and dot with the butter.
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16
Place the round of dough over the filling.
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17
Trim the excess dough just to the border of the pie pan and crimp the edges (or seal the pie by pressing the edges with a fork).
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18
Brush the top of the pie with the beaten egg and sprinkle it with the sugar.
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19
Cut slits in the top crust to allow steam to escape.
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20
Bake the pie for 15 minutes.
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21
Then reduce the oven temperature to 375F and bake it for another 45 minutes, until the crust is very golden brown and the filling is bubbling in the center.
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22
Let the pie cool for at least 1 hour before slicing.
