For the pie dough: Using a food processor and in two batches if your food processor is too small, add the flour, sugar and salt and pulse a few times. Add the butter and lard and continue to pulse until the dough is in pea sized shapes. Don't over mix, maybe 8-12 times. Now with the machine running pour the water down the tube and continue to pulse until it forms a ball adding in more water if necessary up to the 16 Tbsp. mark. Remove dough and place on a floured surface and roll into a ball. Wrap with plastic wrap and refrigerate for 30 min.

Preheat oven to 375F. Line a 17x11" jelly roll pan with parchment paper and set aside.

For the filling: In a large bowl add all the filling ingredients and blend very well. Set aside.

Roll out about 2/3 of dough onto a lightly floured surface. Roll dough out thinly so as the middle of the pie will cook. Fold over in half and place on the jelly roll pan and unfold. Press into the pan and then trim the edges. Fill the pie with the filling and bake for 50-60 minutes or until the filling is set. Allow to cool completely. Refrigerate covered in plastic wrap until ready to serve.

Whip cream using an icy cold bowl and whippers. Add in berry sugar to taste. Whip until stiff peaks form. Cover and refrigerate.

With some or all of the remainder of the dough roll out and cut out 24 leaves. Once the pie is out, reduce heat to 350F. and bake the leaves on parchment or a silpat lined baking sheet for 20 min. or until golden brown.

Remove from refrigerator about 30 min. prior to serving. Slice into 24 squares. Serve with a dollop of whipped cream and a pie crust leaf.