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1
Measure flour and salt into medium bowl.
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2
Cut in the butter with a pastry cutter or your fingers until it is the size of peas.
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3
Cut in the lard in the same way.
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4
Add water and mix until the dough begins to hold together.
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5
Divide dough into 2 balls, 1 just slightly larger than the other.
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6
Flatten each into a disc, about 5-inches in diameter and about 1-inch thick.
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7
Wrap in plastic wrap and chill.
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8
Pull dough from refrigerator 15 minutes before assembling pie.
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9
Roll the slightly larger disc into a circle measuring about 12 inches in diameter and line a 9-inch pie plate with this dough.
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10
Set aside.
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11
Roll the second disc into a 9 by 13-inch rectangle.
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12
Cut into strips for lattice.
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13
Set aside.
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14
Make pie filling.
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15
Preheat oven to 400 degrees F.
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16
Pull berries from the freezer and let thaw for 15 minutes.
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17
In a small bowl combine the sugars, tapioca, cornstarch, salt, and nutmeg.
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18
Pour the sugar mixture and the lemon juice over the berries.
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19
Stir to coat evenly.
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20
Pour the mixture in to the prepared dough lined pie pan, mounding the berries slightly in the middle.
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21
Assemble the lattice on top of the pie.
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22
Roll the bottom crust up over the lattice edges and crimp as desired.
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23
Brush the lattice with a thin coating of milk.
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24
Bake for 10 minutes.
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25
Lower the oven temperature to 350 degrees F, and continue to bake for approximately 50 minutes, or until the middle of the pie is bubbling.
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26
During this cooking time, brush the lattice with milk and sprinkle with granulated sugar.
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27
If the edges start to brown too much, cover loosely with foil or a tart ring turned upside down.
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28
Remove the pie from the oven and cool on rack.
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29
Let the pie cool for 3 to 4 hours to let the filling set up.
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30
Serve warm or at room temperature with vanilla bean ice cream if desired.
