Homemade Blueberry Pie with Lard Crust

A golden-brown blueberry pie with leaves.

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Homemade Blueberry Pie with Lard Crust

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: blueberry, blueberry pies, lard pie crust

Servings: people

Calories: 260cal

Author: Amy Desrosiers

Cost: $12

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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition