Blueberry Ginger Pie

Preheat the oven to 325ºF.

For the crust: Add flour, sugar, salt, lard and frozen butter to a food processor. Pulse until the butter chunks are very small, about the size of a pea. Add ice water (but not the ice) and mix just until dough comes together. Remove the dough from the food processor and shape it into a ball or rectangle. Let it rest for 30 minutes in the fridge.

For the filling: Put all the filling ingredients in a large bowl. Toss until mixed thoroughly. Make sure to pop a few berries to add liquid to the mix. Set aside until ready to use, or refrigerate for up to 3 days.

For the crumble: Combine all ingredients in a food processor and pulse until it begins to form nickel sized balls.

For the assembly: Preheat oven to 325 F.

Take roughly half the pie dough and roll it out on a floured surface into a circle. It should be about 2 mm thick. Gently place into a 9-inch pie tin and dock the crust (poke holes in it with a fork). Add pie weights (Bob uses navy beans).

Bake crust for 10 minutes at 325 F. Remove from oven and chill until cool enough to handle. Remove the weights and brush out the inside if using beans. Add filling so it’s just barely over the top of the crust, roughly a quart.

Put topping on the pie, and bake at 325 F for 45 minutes. Remove from oven. Let it cool and eat. Or do like I did and eat it with your hands in the car while still hot.

Recipe adapted from chef Bob Zugmaier of The Peacemaker.