In a food processor, combine flour, salt, sugar, lard, and butter. Pulse a few times, no more than 10 seconds, until you achieve coarse crumbs. With the processor on low, gradually pour in ice-cold water until the dough just starts to come together. Transfer the dough onto a floured surface. Bring it together and divide it into two disks. Wrap each disk in plastic wrap and refrigerate for 30 minutes.

After 30 minutes, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Take the dough out of the refrigerator. In a large bowl, mix together the blueberry filling ingredients.

Roll out one of the dough disks on a floured surface. Give it a single roll, then turn it 90 degrees and roll again until it’s the size of your 9-inch pie pan. Place the rolled-out dough into the pan, gently pressing it in. Poke fork holes randomly on the bottom crust. Add the prepared filling, then place the second rolled-out dough on top. If not using a lattice design, make a vent hole in the center. A simple x will do.

Bake the pie for 45-60 minutes or until the top is golden brown and the filling is bubbly. To prevent the edges from burning, cover them with a crust protector or aluminum foil.

Allow the pie to rest for 2 hours before cutting into it. This helps the filling set properly.