Directions:
Step 1: Prepare and Chill the Pâte Brisée
Add the flour, salt, and sugar to the food processor and pulse to blend.
Add the butter and lard, pulse until coarsely chopped, then drizzle in the ice water while pulsing on and off.
Continue pulsing until everything just starts to come together, being careful not to overwork it into a solid piece.
Pour out onto your work surface, divide and press into 2 flat spheres.
Wrap tightly in plastic and place in the refrigerator to chill for 30 minutes or longer. 

Step 2: Cook and Cool the Berry Filling
Slice the vanilla bean and scrape the seeds out into a small ramekin.
Add 1 tablespoon of sugar to the ramekin and blend together very well using your fingers.
Add the sugar-vanilla bean mixture and remaining ingredients (start with 1 cup of sugar and add 2-3 more tablespoons if needed) to a large sauce pot over medium heat.
Stir and scrape gently from the bottom with a wooden spatula to prevent thickeners from sticking.
Keep stirring often until it comes to a soft boil, then cook for about 1 minute until the berries are almost covered in their juices.
Remove from heat, taste, adjust spices and sugar/sweetness if needed.
Zest the lime into the filling, then juice it and add 2 teaspoons of the juice to the pie filling and gently stir in. Let cool completely to room temperature before adding it to the crust.

Step 3: Roll, Assemble, and Shape the Pie

Remove the pâte brisée from the refrigerator and let it sit on a lightly floured surface until malleable. Roll the first piece of dough to a 1/8-inch thickness and line your baking pan. Roll the second piece of dough to the same thickness and set aside. Pour the room-temperature filling into the dough-lined pan and top with the second piece of dough. Trim the edges to leave a 1-inch overhang, fold it under itself, and press it into the rim. Crimp the edges tightly with a 1/2-inch dowel rod to seal. Finally, place the assembled pie in the freezer for 15 minutes to chill the dough. While the pie is chilling, place the oven rack in the center position and preheat your oven to 425°F. 

Step 4: Egg Wash, Vent, and Bake
Add one egg white and 1 teaspoon of water to a small bowl and lightly whisk together.
Remove the pie from the freezer, quickly brush on the egg wash, and sprinkle on the turbinado sugar.
Make slices resembling bear's claw marks across the top using a paring knife.
Place the pie on a baking sheet and transfer it to the preheated oven.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F and bake until the top is nicely browned and the vents are bubbling, about 30-40 more minutes. Let cool until set, 2-4 hours and serve with your favorite vanilla ice cream.

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