In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

Add the cold, cubed butter and blend it in using your hands.

Create a well in the center, pour in the goat’s yogurt or buttermilk, and mix until it forms a dough.

Divide the dough into two discs, wrap each in plastic wrap, and chill in the fridge for at least one hour.

Wash the mulberries thoroughly and remove the stems if desired.

In a bowl, combine the mulberries with the white sugar, brown sugar, corn starch, salt, lemon zest, and lemon juice. Mix well.

Let the mixture sit while preparing the dough.

Take one disc of dough from the fridge, flour the work surface, and roll it to about 1/8-inch thick.

Butter the pie pan and carefully lift the crust into it, pressing the dough into the pan.

Pour the mulberry filling into the crust.

Take the second disc from the fridge, flour the surface, and roll it out to the same thickness.

Cut it into 11 strips about an inch wide to create a lattice top and weave these strips over the filling.

Beat an egg with a teaspoon of water and brush it over the lattice top, then sprinkle a little sugar on the dough.

Preheat your oven to 400 degrees F and bake the pie for 15 minutes.

Reduce the temperature to 350 degrees F and bake for about 45 more minutes or until the top is golden brown.

Let the pie cool for a few minutes before slicing.

Serve it warm or at room temperature, especially with vanilla ice cream.