Tuesday, September 06, 2011

-September Recipe of the Month - Kristan Higgins Blueberry Pie











Crust

1 cup cold lard (I know, it’s terrible for you, but it makes the flakiest crust!) cut into small pieces

2 ¼ cups flour

½ teaspoon salt

3 tablespoons powdered sugar

Combine the dry ingredients and cut lard in with pastry fork until mixture is crumbly. Add a third of a cup of ice water and blend, forming dough into ball. Wrap tightly in plastic wrap and refrigerate for at least an hour. Meanwhile, stick your rolling pin in the freezer, too (trust me).

Filling

Five cups fresh or frozen blueberries (if frozen, use 5 ½ cups)

Lemon rind from one lemon

Juice from one lemon

¾ cup of sugar

2 tablespoons corn starch

¼ teaspoon nutmeg

Combine all ingredients and let sit while you roll out the crust. I love to make a lattice work crust for the top, but it takes a bit more time. You want to keep everything nice and cold so the glutens don’t melt (as Millie’s mom tells her).

Place in bottom rack of preheated 450 degree oven. Bake for 20-30 minutes (you want the bottom crust to be cooked all the way through and just starting to brown). Reduce the heat to 325 and raise the pie up to the middle rack. Bake for another 30-40 minutes. I like to eat it warm and juicy with some vanilla ice cream.

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