This pie crust recipe makes enough pie crust for 3 pies. Its my favorite and the remaining dough can be frozen.
Mix the flour, salt and lemon in a large bowl. Add and cut in the lard until pea-sized bits form.
Place an egg and vinegar in a 1 cup size measuring cup. Fill with very cold water and mix. Sprinkle the egg mixture over the flour mixture and gather it into a ball of dough.
Roll out your single pie crust first, line your pie pan with the crust and set aside.
Roll out a second bit of pie dough. Using a small heart-shaped cutter, cut out a couple dozen heart shapes.
Layer the hearts around the outside of the pie, brush with a little milk and sprinkle with sugar.
Bumbleberry Pie Filling
Place the berries and sugar into a medium saucepan and cook over medium heat until warm.
Sprinkle with the tapioca and cook until thick, stirring occasionally. Cook for about ten minutes total.
Fill the pie shell with the bumbleberry filling until 2/3 full. Note: My pie pan is large, you may find that there is extra bumbleberry filling left over. If so it makes a great topping for ice cream or pancakes. Set your pie aside to cool.
Take a small bowl and mix together the sugar, cornstarch, and four egg yolks.
Lemon Custard Topping
In a medium heavy bottom saucepan, add 2 cups of milk and the lemon zest (I used the remaining 2/3 of the zest of a lemon).