This beauty is actually blueberry, strawberry, AND peach.
We are pie people. And Meredith is, among many other things, our pie maker. Our family doesn’t do dessert on a daily basis, but special occasions call for a special treat. For such celebrations we look to our dear friend for that delicious balance of flaky pastry and perfectly sweetened fruit.
Independence Day is just around the corner and my kids are counting down the days until blueberry pie hits their lips. Seriously- they LOVE their pie. So much so that our oldest has been calling Thanksgiving “Pie Day” since she was two.
I asked Meredith if she would be willing to share her pie crust recipe with y’all. And she has so awesomely provided not just her recipe for blueberry pie, but a video tutorial of her technique for making the perfect flaky pie crust.
Do what she says. Really. Just do it. And then eat all the perfect pie. Or share it with the ones you love this weekend. Or make two. Yeah, you probably should just go ahead and make two pies.
How to Make Meredith’s Perfect Flaky Pie Crust
Ingredients:
2 1/2 cups flour
1 tsp salt
6 Tbsp butter
6 Tbsp lard
1/2 cup ice water
Steps:
1. Cut up the butter and lard into smallish pieces. Put them in the freezer for at least an hour.
2. Put flour, salt, COLD Butter and Lard in the food processor. Pulse until the mixture looks like corn meal.
3. Add 4-6 tbsp of COLD water. Pulse until a dough forms along the sides of the processor. It’s ok if it’s crumbly.
4. Dump the dough onto a floured surface.
5. Gather dough and crumbs into a ball. Spilt the ball into 2 balls.
6. Use the palm of your hand to smoosh the dough out and then gather it back into a ball. Do this a few times. This allows you to spread the butter/lard evenly.
7. Flatten each ball into a disc. Wrap each disc in plastic and put them in fridge for at least an hour.
To Make A Blueberry Pie
Ingredients:
2 discs of Perfect Flaky Pie Dough
5-6 cups blueberries
2/3-3/4 cup sugar
1/2 of lemon juiced
1/4 cup tapioca starch or cornstarch
Steps:
1. Combine berries, sugar, lemon juice and let sit for 30 minutes.
2. Let one disc of dough sit on the counter to warm slightly before rolling it out. Carefully place the rolled out dough in the pie pan.
3. Drain off juice from berry mixture. Add starch to mixture and combine thoroughly.
4. Add filling to the pie pan.
5. Allow the second disc of dough to warm slightly before rolling it out. Lay the whole circle of rolled out dough onto the berry mixture (OR slice the second rolled out dough into strips and create a lattice). Crimp the edges of the crust together to seal the pie.
6. Bake at 400 degrees for 40 minutes. Let cool before serving.