The Fewd Vault

Crust

1. In a medium to large mixing bowl, mix together the flour and the salt.  Add the Lard and using a Pastry Blender, mix until the lard and the flour mixture combine to the consistency of gritty pea-sized or a bit smaller pieces.
2. Using a glass full of ice water, measure out 1 T water at a time, adding it to the flour and lard mixture and stirring with a spoon or your hands.  Do this, up to 8 T water, until the dough sticks together to form a ball.  It should be sticky and not dried out, but hold its shape easily.
3. Split the dough ball into two equal halves, forming each one into a ball.  Wrap the dough balls in parchment or wax paper or plastic wrap and refrigerate for 30 minutes or so.
4. This is the point at which you can always freeze the dough as well.

Filling

1. Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and cornstarch/flour/or ground instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.
2. Preheat oven to 450°F.
3. Roll out the dough for the bottom into a butter-greased pie pan. Leave about 1 inch hanging over the edge.
4. Add filling to bottom crust.
5. Roll out top crust. Either lay it on top of the filling and cut a few slits to vent, or arrange into a lattice, or use cutouts to add on top. If using entire top layer, leave an inch overhang.
6. Roll crust overhang up and scallop edges of the crust.
7. Brush the crust with the egg wash.
8. (Optional) Dust the crust with granulated sugar.
9. Cover edges with a silicone crust protector.
10. Bake at 450° for 30 minutes, then reduce heat to 350° for another 30+ minutes until the filling is bubbling.
11. Let rest until cool to touch before slicing.