Ingredients
Units
Scale
- 4 cups blueberries
- 3/4 cup sugar
- Clear-Jel (how much)
- 2 cups flour
- 1 tsp. salt
- 1/3 cup cold butter
- 1/3 cup cold lard
- ice water, one tablespoon at a time
Instructions
- To make the filling, mix fruit with cups sugar and set it aside for an hour. This pulls the juice from the fruit.
- Set the fruit in a colander over a bowl and drain the juice.
- Then add the Clear-Jel to the juice, whisking it well so there are no lumps.
- To make the crust, mix flour and salt together.
- Cut in cold butter and cold lard.
- Add ice water, a tablespoon at a time until you form a soft ball.
- Divide this into two disks, wrap in brown paper and set it to chill.
- At the same time, chill your rolling pin (mine is marble). Cold is the secret to good crust.
- Roll out the first disk and set it in a 9 inch pie plate.
- Roll the second disk into a rectangle and cut that into strips to form the lattice top.
- Pour fruit filling into bottom pie crust and arrange strips of second crust on top to form lattice.
- Bake at 450 degrees until the top is golden and the blueberries bubble.
Notes
- Cold is the secret to a good crust. If possible, use a marble rolling pin that can be well-chilled in advance. Also make sure butter and lard are cold.
Keywords: pie, desserts, blueberries