5 cups (1.25 L) blueberries
3/4 cups (175 mL) granulated sugar
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) cinnamon
1 egg yolk
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1/2 cup (125 mL) cold lard
1/4 cup (60 mL) ice water
3 tbsp (45 mL) sour cream
Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture is in fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.
In large bowl, combine blueberries, sugar, flour, lemon rind, lemon juice and cinnamon; 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.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge.
Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is thickened, 35 to 45 minutes. Let cool on rack.