In a food processor, pulse together flour, salt, and sugar to mix. Add butter and lard and pulse 3-5 times, till the mixture resembles cornmeal, with a few pea-sized chunks of fat. Add ice water one tablespoon at a time, until the dough starts to hold together.

Form dough into two balls and flatten them into disks. Wrap in plastic and refrigerate for one hour or longer. Roll and fit the pie tin with one round of crust; trim the edges to just a bit wider than the pie plate. Place in fridge while preparing to fill.

In a large bowl, combine the sugar, tapioca, cornstarch, and raspberries; let stand for 15 minutes.

Roll out the remaining dough to at least a 12-inch circle. Cut into strips 1-1¼ inches wide. On a Silpat or piece of parchment, weave strips into a lattice crust.

Start with your two longest strips crossing over in the center. See the link below for more details. You can also not weave, but instead, lay half the strips in one direction, and lay the other half over them perpendicular to the first set.

Space the strips so that the lattice will cover all the fruit filling. Slide Silpat or parchment onto a flat baking sheet and chill for a few minutes to let the dough firm up slightly, but not so long that it gets hard and brittle.

Scoop filling into the pie plate and dot with pieces of the 1 tablespoon of butter.

Carefully transfer the lattice crust and center it over the top of the pie (I use a large cake mover). Trim, seal, and flute edges. Brush with milk; sprinkle with sugar.

Bake at 350° for 50-55 minutes or until the crust is golden brown and the filling is bubbly.

Cool on a wire rack. Serve with vanilla ice cream.