Flaky lard crust cradles a sweet blueberry filling thickened with cornstarch for a taste of summer in every bite. This homemade pie cools to perfection, bursting with juicy berries and a hint of warm spice. This post contains affiliate links.
There is nothing quite like a homemade blueberry pie to celebrate the bounty of summer. Bursting with juicy blueberries encased in a flaky, golden lard crust, it is a dessert that my family loves. Every time we go blueberry picking it is the most requested dessert. In fact, we picked just enough blueberries–6 cups to be exact, to make two, tasty blueberry desserts.
While it is still summer, I have fall on my mind, so I wanted to try out the leaf cookie cutters I purchased last year that I was not able to use. Rather than opt for a lattice pie crust, I went with an ornamental one that was both beautiful and easier to construct than I thought. The lard pie crust dough was easy to work with and produced such a tender, flaky crust that everyone enjoyed.
We will soon be returning to the blueberry orchard to purchase another couple of quarts so I can freeze the berries for Thanksgiving day pies. Speaking of blueberries, you might also want to try this Blueberry Kefir French Toast, these Blueberry Cake Mix Muffins, or this Easy Blueberry Crisp.
Want to bake this pie up today? Check out everything you’ll need below!
Homemade Blueberry Pie Ingredients
Crust:
- Flour: The foundation of the crust, flour provides structure and holds everything together. We used conventional all-purpose flour.
- Salt: Enhances the flavor of the crust and balances the sweetness of the filling.
- Lard: The star of the show! The high melting point of lard allows it to hold its shape during baking. As it melts, it creates steam pockets within the dough, leading to those delightful flaky layers. The subtle savory flavor complements the blueberries nicely. We used chilled Armour brand lard.
- Ice-cold milk: Binds the ingredients together. Using whole milks keeps the fat (lard and butter) cold, and provides a rich flavor and flaky texture.
Filling:
- Blueberries: The star of the filling, fresh (or frozen and thawed) blueberries provide the sweet and tart flavor base for the pie.
- Sugar: Granulated sugar sweetens the filling to balance the tartness of the blueberries.
- Cornstarch: Acts as a thickener, preventing the filling from being too runny. As the pie bakes, the cornstarch absorbs the juices released by the blueberries, creating a gel-like consistency.
- Lemon Zest & Juice: Enhances the flavor of the blueberries by adding a touch of acidity and brightness.
- Cinnamon and Nutmeg: Warm spices that complement the blueberries and add depth of flavor to the filling.
How to Make Homemade Blueberry Pie
- Prepare the Crust: Add flour, salt, and lard to a food processor and process until small beads form.
- Incorporate the Milk: Gradually add ice-cold whole milk, a tablespoon at a time. Mine took 5 tablespoons to form a dough ball in the center of the food processor. Only add milk until dough ball forms.
- Chill Time: Form the dough into two discs, flatten slightly, and wrap each in plastic wrap. Refrigerate for at least 30 minutes.
- Assemble the Filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and nutmeg. Toss gently to coat the berries evenly. Set aside.
- Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Carefully transfer the dough to a 9.5-inch, deep dish pie plate. Crimp pie crust edges.
- Roll out Remaining Disc: and cut out leaves using various cutters. These pie crust leaf cutters are what I used. I kept rerolling the excess dough until I cut out all the dough. It is okay to layer the pieces too!
- Fill and Top: Pour the blueberry filling into the prepared pie crust. Brush the top crust with egg wash (optional) and sprinkle with granulated sugar for an extra touch of sweetness.
- Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 20 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 40-50 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool and Slice: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
FAQS
Is lard pie crust healthy?
Lard can be part of a balanced diet. While it does contain saturated fat, it’s lower in saturated fat than butter and has no trans fats. Moderation is key. You can also substitute some of the lard with butter for a healthier fat profile.
Can I use all butter instead of lard?
Yes, you can. However, the crust might be slightly less flaky. If you choose to go all-butter, ensure the butter is very cold and work quickly to prevent overworking the dough.
What kind of lard should I use?
Leaf lard is the best option for baking. It has a neutral flavor and renders into a white, flaky fat. Avoid using lard with a strong porky aroma.
Where can I find lard?
You can usually find lard in the baking aisle of most supermarkets, near the shortening. If unavailable, you can substitute with vegetable shortening, but the texture and flavor will be slightly different.
Blueberry Filling:
Can I use frozen blueberries?
Absolutely! Frozen blueberries work well in this recipe. Just make sure to thaw them completely and drain them thoroughly before adding them to the filling. Excess moisture can lead to a soggy crust.
Can I add other fruits to the filling?
Yes! You can experiment with different combinations like blueberries and raspberries, blueberries and cherries, or even a mixed berry medley.
Baking and Serving:
My pie crust is burning. What can I I do?
If the edges of your pie crust are browning too quickly, cover them with a pie shield or foil during the last half of baking.
How can I tell when the pie is done?
The pie is finished baking when the crust is golden brown and the filling is bubbling through the vents or cutouts on the top crust.
How long should I cool the pie before serving?
It’s crucial to let the pie cool completely for at least 2 hours before slicing. This allows the filling to thicken and set properly, resulting in clean cuts and a less runny pie.
Can I serve the pie warm or cold?
This is a matter of personal preference! Blueberry pie is delicious served warm with a scoop of vanilla ice cream or whipped cream. However, it’s also perfectly enjoyable at room temperature.
How to Store Blueberry Pie
Refrigerator: This is the best option for short-term storage, up to 3 days. Wrap the pie tightly in plastic wrap or store it in an airtight container to prevent the crust from drying out and absorbing any fridge odors.
Freezer: For longer storage, freezing is a great way to enjoy your pie later. Let the pie cool completely first. Tightly wrap the entire pie in plastic wrap, then again in aluminum foil. Frozen blueberry pie will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
More Blueberry Recipes
- Blueberry Buttermilk Pie
- Blueberry Cheesecake Crescents
- Blueberry Turnovers
- Blueberry Crisp
- Blueberry Lemon Dump Cake
Homemade Blueberry Pie with Lard Crust
Equipment
- oven adjusted to the center rack position
- foil to prevent crust from over-browning
- baking sheet *to put under the pie plate to catch drippings
- 9.5" pie plate
- large mixing bowl
- food processor
- leaf pie crust cutters
- Rolling Pin
- pastry cutter
Ingredients
Blueberry Pie Filling
- 4 cups fresh blueberries
- 2 tablespoons corn starch
- ½ cup granulated sugar
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Lard Pie Crust
- 3 cups all-purpose flour *plus more for rolling out dough
- ½ teaspoon salt
- 1 tablespoon granulated sugar *plus more for sprinkling over the dough cutouts.
- 1 cup leaf lard chilled
- 6-7 tablespoons whole milk *ice-cold
- 1 small egg + one teaspoon of milk for an egg wash*
Instructions
- Add flour, salt, and lard to a food processor and process until small beads form.
- Gradually add ice-cold whole milk, a tablespoon at a time. Mine took 5 tablespoons to form a dough ball in the center of the food processor. Only add milk until dough ball forms.
- Remove dough from the food processor and form the dough into two discs, flatten slightly, and wrap each in plastic wrap. Refrigerate for at least 30 minutes.
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and nutmeg. Toss gently to coat the berries evenly. Set aside.
- On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Carefully transfer the dough to a 9.5-inch, deep dish pie plate. Crimp pie crust edges.
- Roll out remaining pie crust disc and cut out leaves using various cutters. These pie crust leaf cutters are what I used. I kept rerolling the excess dough until I cut out all the dough. It is okay to layer the pieces too!
- Pour the blueberry filling into the prepared pie crust. Layer pie crust leaves on the top of the berries. Brush the top crust with egg wash (optional) and sprinkle with granulated sugar for an extra touch of sweetness.
- Preheat your oven to 400°F (200°C). Place the pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 20 minutes. Add foil strips to pie edges to prevent over-browning.
- Reduce oven temp to 375°F (190°C) and bake for an additional 40-50 minutes, or until the filling is bubbly and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
- Serve and enjoy with vanilla ice cream or whipped topping.
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