Mix flour and salt in food processor fitted with metal blade.

Cut in butter cubes with five 1-second pulses. Add cold lard and continue cutting in until flour resembles coarse cornmeal with butter bits no bigger than small peas, about 4 additional 1-second pulses. Turn mixture out into a medium-sized bowl.

Use your fingers to quickly sift through the mixture and if you find any really large chunks, just massage with some flour with your fingers to break it up.

Sprinkle 3 Tbsp of ice water over mixture. With a fork, fluff to mix thoroughly. Squeeze a handful of dough — if it doesn’t stick together, add two more tablespoons of water and repeat. Continue adding 1 tablespoon at a time until a quick squeeze of the dough shows it is sticking together.

Divide dough into two and then flatten into 6-inch discs. Refrigerate for 30 minutes before rolling. I had better success using a pastry cloth than trying to roll it on my granite top but in either case, make sure you sprinkle counter/cloth with flour and flour your rolling pin.

Put everything into a bowl and mix with a pastry blender or use a food processor. Do not over-process; it should have some pea sized pieces.

Preheat oven to 425F

Put first seven ingredients in a big bowl and mix until the fruit looks like it is coated with coarse wet sand.

Place pastry in pie plate.

Sprinkle crumble topping over pie filling; you will have some extra. Use it to sprinkle over piecrust scraps and bake for 12 minutes.

Put pie in oven on a cookie sheet.

Bake for 15 minutes at 425F.

Reduce heat to 350F and bake for 35 minutes more.