Make the pie crust the day before. Melt the lard and add in the hot water and salt. Mix well. Add in the flour, and knead by hand until the mixture comes together. Form into a disk, wrap with plastic wrap, and chill overnight.
Divide the dough into two halves. Roll out one part to line a 9 inch pie pan. Reserve the other half for the top crust.
Mix the huckleberries, sugar, cornstarch, pinch of salt, and lemon juice in a big mixing bowl. Toss gently to mix all the ingredients. Fill the pie crust with the huckleberry filling, and cover with the top crust. Flute the edges, and create vent holes in the top crust.
Bake in a preheated 450 degree oven for 10 minutes, then reduce heat to 350 degrees and continue baking until the crust is browned and filling is bubbly, about 35 minutes.