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1
Preheat the oven to 350 degrees.
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2
In a mixing bowl combine the flour and salt.
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3
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
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4
Add the water, 1 tablespoon at a time.
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5
Form the dough into 2 smooth balls.
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6
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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7
In a saucepan combine the berries, water and sugar, over medium-high.
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8
Bring the mixture to a boil, reduce the heat to medium and cook for 10 minutes.
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9
In a small bowl combine the cornstarch with the remaining 1/4 cup of water.
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10
Stir until the cornstarch dissolves and the mixture is smooth.
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11
Stir the cornstarch mixture into the berry mixture.
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12
Bring the mixture back to a boil and continue to cook for 2 minutes.
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13
Remove from the heat and cool.
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14
Remove the dough from the refrigerator and place on a lightly floured surface.
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15
Roll out each dough into a circle about 12 inches in diameter and 1/8-inch thick.
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16
Fold one of the dough into fourths and carefully remove the dough from the surface.
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17
Unfold the dough into a 9-inch by 2-inch deep dish pie pan.
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18
Pour the berry filling into the pastry shell.
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19
Place the remaining circle of dough over the filling.
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20
Lightly press the pastry into the berry mixture.
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21
Using a small knife trim off any excess and crimp the edges.
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22
Place on a parchment lined baking sheet.
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23
Place in the oven and bake for about 45 minutes or until the crust is golden.
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24
Remove and cool for 20 minutes before slicing.
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25
Serve each slice with a scoop of ice cream.
