Saskatoon Berry Pie

To create the pastry base, combine flour and salt in a large mixing container; utilize a knife or pastry blender to incorporate lard until the mixture has a coarse, pea-like texture. Gradually add 1/4 cup of cold water, stirring with a fork at each addition, until the dough comes together in a cohesive mass that can be formed into a ball when pressed. Divide the dough into two portions, shape each into a spherical form, and refrigerate until chilled, approximately 1 hour.

To prepare the pie filling, combine the berries with 1/2 cup of water in a saucepan; bring the mixture to a boil. Reduce heat and simmer the berries until they are tender, about 10 minutes.

In a separate bowl, whisk together sugar, flour, and cornstarch; then gently fold the dry mixture into the berries. Return the mixture to a boil, stirring constantly, until it reaches a clear consistency, about 2 minutes; stir in lemon juice. Allow the filling to cool to room temperature, approximately 30 minutes.

Preheat your oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one of the chilled dough balls to fit an 8-inch pie plate; place the dough into the pie plate and line it with the crust. Pour the cooled berry mixture into the pie crust; dot the top with butter. Roll out the remaining dough ball to create a top crust, place it over the filled pie, and press the edges tightly together.

Bake the pie in a preheated oven at 425 degrees F (220 degrees C) for 15 minutes; then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbly, approximately 35 minutes.