One of my all-time favorite recipes! Make these any time, but especially while blueberries are in season!
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