For the pie dough: Whisk
together the flour, sugar and salt in a large bowl. Cut in the butter and lard with a pastry blender
or 2 knives scissors-fashion until pea-size lumps remain. Alternatively, in a food processor
, pulse together the flour, sugar and salt. Add the butter and lard
10 times or until large pea-size lumps are formed.
Gradually add the ice water until the dough begins to come together but doesn't clean the sides of the bowl. Add just enough of the ice water so the mixture holds together when pinched between 2 fingers.
Shape into a disk, wrap in wax paper or plastic wrap
and refrigerate for at least 1 hour or up to 2 days. (The dough may also be well wrapped and frozen up to 3 months.)
On a lightly-floured work surface, roll the dough out to a 12-inch round. Fit the dough into a 9-inch tart pan
with a removable bottom; trim any excess dough. Form a high border and flute
the edge. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees F.
Line the dough with a sheet of foil and weight the foil down with dried beans
or pie weights
. Place the tart pan on a baking sheet and bake for 10 minutes to set the sides.
Carefully remove the foil and the weights and bake until the pastry is golden and baked through, 10 to 12 minutes longer. If any air bubbles appear as the shell is baking, prick them gently with a fork. Cool the shell in the pan on a rack.
For the filling: Combine 2 cups of the berries, the lemon juice
, zest and 2 tablespoons of water in a medium heavy-bottomed saucepan
. Stir together the sugar, cornstarch, cinnamon
and pepper in a small bowl. Add to the berry mixture and stir to coat. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, 1 to 2 minutes. Transfer to a bowl, place a sheet of wax paper directly on the surface, and let cool to room temperature.
Stir 3 cups of the fresh berries into the cooked blueberries and spoon into the baked shell. Scatter the remaining 1 cup fresh berries over the top. If you like, serve with whipped cream.