Blueberry Pie with Lard Crust
intro
A beloved summery North American classic with ultra-flaky, tender lard crust and bright, juicy sweet-tart blueberry filling, sturdy and portable for outdoor picnics.
Ingredients
Steps
Prepare lard pie crust
In a large mixing bowl, whisk together 315g (2.5 cups) all-purpose flour, 1 teaspoon fine sea salt, and 2 tablespoons (25g) granulated sugar. Add 226g (1 cup) chilled, cubed rendered lard, and use a pastry cutter to cut the lard into the flour until the mixture forms coarse crumbs with some pea-sized and lima-bean-sized lard pieces remaining. Drizzle in 80ml (⅓ cup) ice-cold water 1 tablespoon at a time, tossing gently with a fork, until the dough just clumps together when squeezed (do not overmix, as this creates tough crust). Split the dough into two equal 300g discs, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 2 hours (or up to 3 days) before rolling.
Roll and line pie dish
Once dough is fully chilled, lightly flour a clean work surface and rolling pin. Roll the first dough disc into a 12-inch circle that is ⅛-inch thick, lifting and rotating the dough a quarter turn every 2 rolls to prevent sticking. Gently drape the rolled dough over a 9-inch standard glass pie dish, pressing it firmly into the bottom and up the sides, leaving a 1-inch overhang around the dish edge. Roll the second dough disc into an 11-inch circle, ⅛-inch thick, and set it on a parchment-lined baking sheet to chill in the fridge for 10 minutes while you prepare the filling.
Mix blueberry filling
In a large ceramic mixing bowl, combine 680g (6 cups) rinsed, thoroughly dried fresh blueberries, 150g (¾ cup) granulated sugar, 24g (3 tablespoons) cornstarch, 30ml (2 tablespoons) fresh lemon juice, and 1 teaspoon lemon zest. Toss gently with a silicone spatula until all blueberries are evenly coated in the sugar-starch mixture, then let sit for 10 minutes at room temperature to allow the blueberries to release a small amount of natural juice, stirring once halfway through the resting time.
Assemble raw pie
Pour the blueberry filling and all accumulated juices into the crust-lined pie dish, spreading it into a smooth, even layer. Dot the top of the filling evenly with 28g (2 tablespoons) chilled, cubed unsalted butter. Drape the chilled top crust over the filling, then trim excess crust from both top and bottom layers to leave a 1-inch overhang. Tuck the overhang under itself and crimp the edges firmly with your fingers or a fork to create a tight seal, then cut 5 evenly spaced 2-inch slits in the top crust to allow steam to escape during baking.
Bake until golden bubbly
Preheat your oven to 205°C (400°F), placing a rimmed baking sheet on the lower oven rack to preheat as well (this catches drips and helps the bottom crust crisp). Brush the entire top crust and crimped edges with the beaten egg, then sprinkle evenly with 1 tablespoon coarse sanding sugar. Place the pie directly on the preheated baking sheet, bake for 25 minutes at 205°C (400°F), then reduce the oven temperature to 190°C (375°F) and bake for an additional 30-35 minutes, until the crust is deep golden brown and thick purple filling is visibly bubbling through the steam slits.
Cool fully before slicing
Once baked, carefully transfer the pie to a wire cooling rack and let it rest completely at room temperature for a minimum of 3 hours (or up to overnight, loosely covered) before slicing. This extended cooling time allows the cornstarch-thickened filling to set fully, preventing runny, loose slices. Serve at room temperature or slightly warmed, paired with vanilla ice cream if desired.
Tips
2.If using frozen blueberries instead of fresh, do not thaw them before mixing into the filling; add 1 extra tablespoon (8g) of cornstarch to account for extra released juice, and add 10 minutes to the final bake time.
3.If the crimped crust edges brown too quickly during baking, wrap a 2-inch wide strip of aluminum foil around the pie edge after the first 25 minutes of baking to shield it from burning while the rest of the pie finishes cooking.
OMG this crust is a GAME CHANGER. I was always scared to use lard for pie crust because I thought it would taste weird, but it’s so flaky it literally melts in your mouth. Brought this to our neighborhood potluck last weekend and people were asking for the recipe before I even set the plate down! My 7 year old asked for seconds before he finished his first slice.
Made this for my wife’s birthday dinner since blueberry pie is her favorite. Cook time was pretty spot on, crust was perfect, but I think I over-simmered the filling a little so it was a touch thicker than I wanted. Still tasted amazing though, she teared up a little when I brought it out with candles.
SO good. I used frozen wild blueberries instead of fresh because that’s all I had on hand, and it still turned out incredible. Didn’t even have to thaw them first, just tossed them with the cornstarch and sugar like the recipe said. Perfect for a random weeknight dessert when I don’t feel like running to the grocery store.
Wait, has anyone tried making this crust ahead of time and freezing it? I’m prepping for a big family reunion next weekend and want to get as much done ahead as possible so I’m not running around like a crazy person the day of.
Full transparency, I’m a total beginner at baking and I was intimidated by the medium difficulty rating, but this was way easier than I thought! The instructions for cutting the lard into the flour were super clear, my crust actually came out flaky on the first try. Who knew I could make pie that doesn’t come out like a cardboard disk?
Made this after a day of picking wild blueberries up in the mountains with my dog. Let the pie cool completely like the recipe said (so hard to wait!) and the filling set perfectly, no runny slice mess. Paired it with a scoop of vanilla bean ice cream and it was the perfect post-hike reward. 10/10 will make again every blueberry season.
I was so hyped to make this because everyone’s raving about the flaky crust, but I keep a kosher kitchen and don’t mix meat and dairy, so lard is a no-go for me. Is there a good substitute? I’m giving it 4 stars for now because it looks absolutely incredible, I just need to swap the fat to fit my diet!
My kids loved it!!! I’ve been trying to find a blueberry pie recipe that isn’t too tart or too sugary, and this hits the exact sweet spot. They even helped me crimp the crust edges, which was messy but so fun. We had it after Sunday dinner and there was only one tiny slice left for my lunch the next day.
Solid recipe. I added a pinch of cardamom to the filling and a cinnamon sugar dusting on the top crust before baking, and it gave it that warm, cozy vibe that’s perfect for rainy PNW days. The crust was shatteringly flaky, exactly what I look for in a homemade pie. Will be adding this to my regular rotation.
Wait, did anyone else have their bottom crust get a little soggy? I followed the recipe exactly, baked it on the middle rack, but the bottom was a little soft instead of crisp. What did I do wrong?
Brought this to our tailgate last weekend for the Ohio State game and it was gone before halftime. People were going back for thirds, I had three guys ask me to send them the link before the first quarter ended. 10/10, perfect crowd pleaser, way better than the store-bought pie someone else brought.
I messed up the first crust attempt because I used warm lard (oops, left it on the counter too long) so it was all mealy instead of flaky. Threw that out, got my lard ice cold like the recipe said, and the second try was perfect. Pro tip for other new bakers: keep that fat COLD, it’s non-negotiable.
I’ve been making blueberry pie for 60 years, and this lard crust is better than the recipe my own mom gave me. I was skeptical at first because I always used half butter half shortening, but the lard makes it so light and flaky, I’m never going back. My grandkids said it’s the best pie I’ve ever made, and that’s saying something!
Made this for our Fourth of July cookout and it was the star of the dessert table. The flaky crust paired with the sweet, bright blueberry filling was chef’s kiss. I did a lattice top and it looked so professional, my cousin thought I bought it from a fancy bakery downtown.
Wait, this pie actually holds up really well in the fridge for 4-5 days! I made it on Sunday to have for dessert all week, and the crust still stays flaky even after being cold, which is way better than other pie recipes I’ve tried where the crust gets soggy after a day or two. Perfect for meal prep if you like having a sweet treat on hand.
How much does the crust shrink when you blind bake it? I’m making mini versions of this pie for a baby shower next weekend and I don’t want the crusts to shrink down so much there’s no room for filling.
I’ve tried so many blueberry pie recipes that end up being so runny you have to eat them with a spoon, but this one set perfectly! I let it cool for a full 3 hours like the recipe said (I know, the wait is torture) and every slice held its shape, no juice running all over the plate. Absolute perfection.
I baked this in my cast iron skillet on a camping trip last weekend, cooked it over the campfire coals with a lid on, and it turned out insane. The crust was crispy and flaky, the blueberries got all bubbly and sweet, my camping crew was blown away that I made pie over a fire. Who says camp food has to be hot dogs and s’mores?