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This Old Chef: Blog & Recipes

Individual Blueberry Pies for The Fourth of July!

Posted on July 3, 2018 with 0 comments


One of my all-time favorite recipes, and perfect for setting off the fireworks at your holiday table!

I have long been inordinately proud of my pies.  And yes, I know it goeth before a fall.  But I learned from the master, Maureen Kavanagh McCann... my mother.  We even had a friendly rivalry concerning pie crust!

When it's just the two of us for dinner, a whole pie is a bit much.  But Fairway had a HUGE sale on blueberries, sooooooo...

I looked around the kitchen and found two ramekins that were deeper and a bit wider than my regular ramekins, so I decided that I would make two individual blueberry pies.

Now, never having made individual pies like this before... you can see I overfilled.  But hey, blueberry syrup running down the sides makes it look "rustic," right?

My dough couldn't be simpler:  2C AP flour, a pinch of salt, 2/3 C lard (yes, you heard me), 2T unsalted butter, and 4T ice water.  It's the basic recipe from The Joy of Cooking that I've used forever.

And the filling was 1 pint blueberries, 1/3 C sugar, a  dash of cinnamon, 2t tapioca, and a pinch of salt.

I fitted the dough in the ramekins, divided the filling, topped each pie with dabs of butter, put on the top crusts, sprinkled the tops with sugar... baked them on a cookie sheet at 450° for 10 minutes... and then 350° for about 35 minutes...

OMG I've missed my pies!!!

Originally posted on July 13, 2014