2 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup cold butter, cubed
1/2 cup cold lard
1/4 cup ice water
3 tbsp sour cream (a must)
In a bowl whisk flour with salt. With a pastry blender, cut in butter and lard until mixture develops fine crumbs with a few larger pieces.
In a separate bowl, whisk water with sour cream and pour gently over dry ingredients. Stir briskly with a fork to form ragged dough and adding more water if too dry. Divide in half and press into discs. Wrap each in plastic wrap and refrigerate until chilled, approximately 30 minutes.
On a floured surface, roll out half of the pastry to 1/8 inch thickness; fit into 9 inch pie plate. Trim to leave 3/4 inch (2 cm) overhang. *Fill with desired filling.
*Simon's favourite filling (one of my little V.I.P's) is blueberry.
5 cups blueberries
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp grated lemon rind
1 tbsp lemon juice
1/2 tsp cinnamon
Bake in bottom third at 425°F for 15 minutes. Reduce heat to 350°F; until golden and filling has thickened (35 - 45 minutes)
1 egg yolk
In large bowl, combine blueberries, sugar, flour, lemon rind, lemon juice and cinnamon.
Roll out the rest of the pastry. Whisk egg yolk with 1 tbsp of water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4 inch overhang. Fold overhang under bottom pastry rim. Seal + pinch edge.