Sour Cherry Pie

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Original: https://www.canadianliving.com/food/recipe/brian-s-sour-cherry-pie

Filling:
4 cups pitted sour cherries (about 600 g) (I had 3 cups only, so I added 1 cup "wild" blueberries from a frozen package)
1 cup granulated sugar (I would say I used a "scant" cup)
 5 tablespoons tapioca flour (I used Instant Tapioca)
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 pinch salt
2 tablespoons butter diced
Pastry: 
2 1/2 cups all-purpose flour
 3/4 teaspoons salt
2/3 cups cold unsalted butter cubed
1/3 cup cold lard cubed
1/2 cup cold water (approx)

Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces. Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.

Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

Filling: In large bowl, combine cherries, sugar, tapioca flour, lemon juice, almond extract and salt; set aside.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling; dot with butter.

Roll out remaining pastry; cut into twelve 1-inch (2.5 cm) wide strips. Arrange half over filling, leaving some space between each strip. Fold back every other strip slightly past the centre. Place strip across centre of pie perpendicular to first strips. Unfold strips. Repeat on same side with other strips. Repeat with remaining strips on opposite side of pie.

Trim strips to edge of pie plate. Whisk egg with 1 tbsp water; brush some of the egg wash over pastry overhang. Fold overhang up and over strips; seal and flute edge. Brush egg wash over pastry; sprinkle with sugar.

Bake on baking sheet in bottom third of 425ºF (220ºC) oven for 20 minutes. Reduce heat to 350ºF (180ºC); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool on rack.

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