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Blackberry Pie

From: Saveur
MAKES ONE 9" PIE

2½ cups plus 1/3 cup flour
9 tbsp. cold butter, cut into small pieces
8 tbsp. cold rendered leaf lard, cut into small pieces
1 tsp. kosher salt
6 cups (about 1½ lbs.) blackberries
¾ cup plus 2 tbsp. sugar
2 tsp. fresh lemon juice
½ tsp. lemon zest
A very small grating of nutmeg
1 egg white

Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.

Unwrap 1 dough disk; transfer to a well-floured surface. Whack it with a rolling pin several times to flatten it out; turn it over and repeat. Roll out dough to form an 11" circle; transfer it to a 9" deep-dish pie pan. (If dough tears and needs mending, dab a little water where it requires patching and "glue" on a piece of dough.) Cover with plastic wrap and refrigerate.

Arrange a baking sheet on lower rack of oven; heat to 425°. Put berries, ¾ cup sugar, lemon juice, zest, nutmeg, remaining flour, and salt into a bowl. Using a wooden spoon, mash gently to make a textured filling; pour into chilled crust; dot with remaining butter; set aside. 4. Beat egg white and 1 tbsp. water together in a bowl; set aside. Roll out remaining dough disk into an 11" circle; cut into ¾"-wide strips. Arrange strips over pie in a lattice pattern; trim excess dough and crimp edges of pie. Brush crust with egg mixture; sprinkle with remaining sugar. Bake on the middle rack of the oven until crust is just golden, about 15 minutes. Reduce heat to 350°; bake until golden brown and bubbling, about 30 minutes more. Let cool before serving.