Blackberry Crumble Pie - Blackberry pie with a hint of lemon and a lovely crumble topping

Combine the Blackberries, Lemon Zest, Lemon Juice, Cinnamon, Sugar, and Salt in a large saucepan.
Combine the Corn Starch and Water in small bowl. Set aside.
Stir on low-medium heat until the blackberries release their juices, about 7-8 minutes. Once the mixture has reached this juicy state, turn heat up to medium and let it come to a boil, taking care to stir regularly, making sure the fruit doesn't stick to the bottom of the pan.
Once boiling, add the Water/Cornstarch mixture. Stir in completely. Continue stirring until the mixture thickens and becomes glossy.
Remove from heat. Set aside to cool.

Combine the Flour, Sugar, and Salt in a medium bowl. Stir to combine.
Add the Lard and Very Cold Butter. I like to "shave" the butter into the bowl with a knife, so it is in thin, small pieces. Taking a spoon, press the Lard and Butter around the bowl and separate into coated pieces. At this point, you can use a pastry blender, or simply use your fingers, to "cut" the fat into the flour mixture. Continue until there is an appearance of coarse sand, with a few "pea-sized" bits.
Add Very Cold Water, one teaspoon at a time. Combine with your hands until it comes together and forms into a shaggy dough. The dough should hold together when pressed with your hands, but shouldn't be wet or sticky. At this point, you can form it into a ball.
Turn out onto a section of flour-covered parchment paper. Roll to roughly a 12"-13" circle large enough to fill your pie plate, with a bit of dough flipping over the edges.
Transfer to pie plate. Roll the excess dough underneath itself and then flute the edges with your fingers. Place in the refrigerator until you are ready to assemble the pie.

Melt the Butter, and let it cool room temperature.
Add Flour, Sugar, Baking Powder, Cinnamon, and Salt to the Butter. Combine to form a coarse crumb.
As crumb mixture sits, it will stiffen up and easily crumble with your fingers. Pop it in the fridge for a few minutes if it is too soft.

Take your pie crust out of the fridge and spoon your cooled blackberry filling into the crust.
Crumble the topping over the berries.
Bake at 425℉ for 15 minutes. Without opening the oven, reduce heat to 375℉ and continue baking for another 40-45 minutes, until the filling is bubbling. If crust is browning too quickly, you can loosely cover it with foil.
Cool completely before serving, as the filling will continue to thicken as it cools.