HOMEMADE BLUEBERRY PIE RECIPE
By David Brooks Stess
1-2 Crust Pie, 9"
2 cups flour
1 teaspoon salt
2/3 cup lard (very cold) - cut into small cubes
5-7 tablespoons ice water
4 cups wild blueberries (fresh or frozen)
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons flour
1 tablespoon lemon juice (fresh)
Butter to dot top of filling
In a bowl, combine sugar, salt, and flour. Add dry ingredients to separate bowl with blueberries and mix with your hands. Add lemon juice (careful of seeds) and mix together.
Egg Wash (optional)
1 whole egg
2 tablespoons milk
Beat egg then blend in milk.
• Preheat oven to 400 degrees. Add salt to flour in a chilled bowl. Add lard - cut into flour with pastry blender or hands. Work quickly but do not overwork. Lard should be the size of small peas.
• Add water a tablespoon or two at a time until it just comes together.
• Ball the dough into two balls, one slightly bigger than the other. Quickly press into discs and wrap in plastic wrap and chill in refrigerator for at least half an hour.
• Roll out larger dough disk on a floured work surface. Roll round and 1/8 inch thick. Check that it covers the pie plate plus some (1/2 inch) overhang.
• Carefully transfer the bottom crust to pie plate, then gently shape the dough to the pan.
• Fill with blueberries and dot top of filling with butter.
• Roll out second crust quickly over pie filling - trim off excess and fold under the edge and crimp the crusts together.
• Cut slits into the pie so steam can escape.
• Brush on egg wash (optional).
• Put pie in lower third of oven at 400 degrees for 15 minutes. After 15 minutes, lower the oven temperature to 375 degrees and cover the edges of the pie with strips of aluminum foil.
• Bake another 30-40 minutes until golden brown and bubbling.
• Cool on a wire rack.
• Enjoy warm with a little vanilla ice cream.