Ultimate Blueberry Pie
This is a unique technique for making a blueberry pie inspired by a similar dessert I once had at Her Place Supper Club in Philadelphia. The crust and the filling are made totally separate from each other, meaning the crust will stay ultra-sturdy and flaky while the filling leverages fresh berries for their added flavor and texture. This recipe is enough to make 6 small approximately 5 inch pies or two standard 9 inch pies.
Ingredients
- 1/2 cup butter
- 1/2 cup lard
- 2 1/3 cup AP flour
- pinch of salt
- 1/2 cup ice water
- 3 lbs blueberries, divided
- 1 1/2 cups sugar
- zest and juice of 1 lemon
- pinch of salt
- 1 cup heavy cream
Directions
- Step 1
Cut the butter into small cubes and spread them out on a sheet tray. Scoop dollops of room-temperature lard onto the tray and place it in the freezer for at least 15 minutes to chill.
- Step 2
Add the flour and a pinch of salt to the bowl of a stand mixer fitted with a paddle attachment. Add the chilled butter and lard, mixing on low speed until the fat breaks down into pea-sized chunks.
- Step 3
Pour in the ice water and mix until just combined.
- Step 4
Turn the dough out onto a work surface and shape it into a rough disc. Wrap in plastic and refrigerate for at least 1 hour.
- Step 5
When ready to bake, preheat the oven to 425°F. Roll the dough to about ⅛ inch thick. Use a plate about 1 ½ inches wider than your pie tins as a guide to cut rounds. (For this recipe, use six small 5-inch ceramic pie dishes.) Scraps can be rerolled and cut again.
- Step 6
Drape the dough rounds over the pie plates and gently press them into the bottom edges. Trim any excess and, if you like, crimp the edges. Dock the bottoms with a fork.
- Step 7
Crumple small sheets of parchment paper and press them into the crusts. Fill with pie weights or dried beans and bake for 15 minutes, or until the edges are turning golden.
- Step 8
Remove the parchment and weights, then bake for another 5–10 minutes, until the crusts are fully cooked and evenly golden. Set aside to cool.
- Step 9
For the filling, place half of the blueberries in a roasting tray or cast-iron skillet with the turbinado sugar, lemon juice, lemon zest, and a pinch of salt. Roast in the preheated oven for 20–30 minutes, until the berries have broken down and the juices have reduced slightly. Roast longer if you prefer a drier filling. Allow to cool slightly, then combine with the reserved fresh blueberries in a bowl. Stir and season to taste with salt. Set aside.
- Step 10
To assemble, whip the cream with a hand or stand mixer until it reaches soft peaks. Fill the cooled pie crusts with the blueberry mixture and top each pie with a dollop of whipped cream.