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1
Place a marble pastry slab and marble rolling pin in the freezer until very cold, at least 4 hours.
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2
To make the pie dough, in a medium bowl, whisk the flour and salt together.
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3
Place the lard in a glass measuring cup and microwave on high until almost but not completely melted, about 1 minute.
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4
Remove from microwave and stir until completely melted.
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5
Pour into 1-cup measuring cup and then remove 2 tablespoons of the lard.
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6
Add 2 tablespoons of water and mix; you should have exactly 1 cup liquid.
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7
Stir liquid into flour with a wooden spoon for a few seconds until the dough holds together.
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8
Remove the slab and pin from freezer.
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9
Flour the slab lightly.
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10
Place a cloth cover on the marble rolling pin and flour lightly.
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11
Working quickly, roll the dough out to a thickness of between 1/8 and 1 1/816 inch.
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12
If the dough is sticky and doesn't roll smoothly, it may be too warm; pop the whole thing (slab and dough) back in the freezer for a few minutes to chill it before working it again.
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13
If the dough is too stiff and begins to crack and shatter, it is too cold; walk away for a few minutes and then try working it again.
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14
Use your fingers to press together any cracks or fix any holes in the dough.
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15
Invert a 9-inch pie plate onto one side of the dough.
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16
Using a paring knife, cut a circle around it, making the circle 1/2 inch larger in diameter than the plate.
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17
Using 2 spatulas, loosen the dough from the slab; it should be very stiff and come up easily in one piece.
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18
(If it sags or sticks, pop the whole thing back in the freezer for a few minutes.)
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19
Lift the dough with the spatulas and center it over the pie plate.
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20
Let it sit on the plate until it warms up and sags into the plate.
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21
(Don't worry if it has some cracks.)
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22
Press the edges in gently with your fingers and fix any tears by pressing the dough together.
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23
Crimp the edges.
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24
Cut small basset-hound shapes, or any decorations you like, from the remaining dough.
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25
Set aside.
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26
Preheat the oven to 375 degrees.
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27
To make the filling, in a large bowl whisk together the sugar, flour, zest and salt.
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28
Add the fruit and toss to combine.
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29
Add the lemon juice and butter and toss again.
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30
Scrape into the prepared crust and lay your decorations over the top.
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31
Bake until the crust is browned and the fruit is bubbling, about 1 hour.
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32
Remove from oven and let cool.
