Instructions: PASTRY - Mix flour & sugar; cut in lard until mixture resembles coarse meal. Sprinkle almond extract followed by the water, 1 TBSP at a time over mixture. Toss quickly with fork until dough forms ball. Use only enough water to mixture to just cling together, dough should not be wet. Form dough into smooth ball between palms of hand, wrap & chill 30 minutes for easier handling.

Roll on floured board. Line 9" pie plate, add filling & to crust that has been vented. Flute edges & bake in 400 degree oven for 5 minutes. Reduce heat to 350 degrees and bake until crust is browned. Cool on rack.

FILLING - Cook 1/3 cu water & sugar in saucepan over low heat for 2-3 minutes. Add berries & simmer gently 5 minutes until cooked but still whole. Using a small strainer, remove berries from syrup. Place in pie shell. Dissolve cornstarch in remaining 1/3 cup water. Stir in syrup, cook over moderate heat until thick and clear, stirring constantly for about 3 mnutes.

Cool to lukewarm. Pour over berries. Decorate with diamond shaped pieces of pastry, if desired. Serve with whipped cream or ice cream.

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