MAPLE BLUEBERRY PIE
HOMEMADE PIE CRUST
- 3 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp salt
- 10 tbsp leaf lard, or lard, chilled
- 8 tbsp butter, chilled and cut into small pieces
- 1 egg
- 1 tbsp white vinegar
- ice cold water
MAPLE BLUEBERRY PIE FILLING
- 5 cup fresh or frozen blueberries, divided
- 1/3 cup maple syrup
- 1/4-1/3 cup sugar
- 2 tbsp cornstarch
- 1/8 tsp cinnamon
- 1 tbsp lemon juice
- 2 tbsp tapioca starch
FOR THE HOMEMADE PIE CRUST
In a large mixing bowl, whisk together flour, cornstarch, salt in a mixing bow. Add the chunks of leaf lard and butter pieces.
Cut the fats in the flour using dough scrapers or a pastry blender until you get coarse crumbs. When you press the a small portion of mixture together with your fingers, it should hold the shape without falling apart.
Crack an egg in a glass measuring cup (2 cup size), and add vinegar. Pour cold water to measure the liquid to reach 2/3 cup amount. Beat well.
Drizzle about 1/2 cup of liquid around the crumb mixture and stir gently with a fork. Add more liquid on the dry spots in small amounts. You might not need the entire liquid – use just enough to moisten the mixture slightly.
When the dough mixture is moistened without being too sticky or dry, dump it on a lightly floured surface. Gather up the dough. Divide the dough in half. (If I am making a double crust pie, I usually make the bottom crust dough to be slightly larger than the top crust portion)
Form each dough half into a disk and wrap with a piece of plastic wrap. Chill the dough for at least 1 hour before you roll out.
ROLLING OUT AND FLUTING PIE CRUST
Whack the pie dough with a rolling pin a few times if the dough seems too hard. Dust the surface with a little flour and start rolling the dough from the center out and rotating a quarter turn. Run your fingers under the dough to loosen it. Dust more flour if the dough feels sticking to the surface, but use as little as possible.
Roll out into a circle until you get about 13-inchs in diameter. This will fit to a standard 9 or 9 1/2 inch pie pan.
Transfer the pastry to fit into a pan, gently nudging it down the sides of the pan. Lift up the overhanging dough and fold it under. Create the flute by using your thumb and forefinger to make a V pattern. Cover the pie shell with plastic wrap and refrigerate until ready to use.
FOR THE MAPLE BLUEBERRY PIE FILLING
Put half of the blueberries in a pot. Add maple syrup (the amount depends on the sweetness of your blueberries), sugar, cornstarch, cinnamon, and lemon juice; toss well. Bring to a gentle boil and simmer for 8-10 minutes until the filling thickens and reduces slightly, stirring occasionally.
Add the remaining blueberries and tapioca starch and toss. Remove the pan from heat. Let the filling cool for 15 minutes before adding to the pie shell.
ROLL OUT PIE DOUGH AND ARRANGE LATTICE
For the bottom crust, roll out pie dough to about 12-inch circle and place in a 9-inch pie pan. Trim off any loose dough 1/2-inch below the rim of pan.
Put the filling inside and keep it in the fridge while you are rolling out the top crust.
Roll out the second pie dough for top crust, cut into strips with the desired width. Lay the strips over the pie filling and create the lattice work.
- Brush the egg wash over the lattice crust and edges. Sprinkle with sugar on the crust. Bake at 425˚F for 25 minutes, then lower the temperature to 375˚F and continue baking for 25-35 minutes until the crust is golden and blueberry juice is bubbling at the edges. (If using a convection oven, reduce the heat in both cases by 25 degrees)
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