Classic Blueberry Pie

For the Tenderflake pie crust
In a large bowl, mix the flour and salt. Cut in the lard with a pastry blender or two knives until the mixture resembles coarse oatmeal.

In a 1 cup measure, whisk together the vinegar and egg. Add enough ice water to equal 1 cup.

Gradually add the liquid to the flour/lard mixture. Use your hands to mix the dough until it forms a ball. Divide the dough into six equal portions. Roll each portion into a ball and flatten into a disk shape. Wrap each disk with plastic wrap and refrigerate for 30 minutes or until chilled. Any disks that are not being used right away can be stored in the freezer.

For the blueberry pie filling:
Preheat the oven to 375 F. Unwrap one disk of dough and roll on a lightly floured surface. Roll the dough into a circle large enough to fit about 1″ over the size of a standard 9-inch pie plate. Transfer the dough to the pie plate. Set aside.

In a bowl, stir together the blueberries with the vanilla, lemon zest and juice, cornstarch and salt. If your blueberries are fresh, drizzle in the honey and mix well. Pour the blueberry mixture into the bottom crust. If the blueberries are frozen, do not mix the honey into the bowl because it will solidify before your blueberries get into the pie crust. If your blueberries were frozen, once the blueberry mixture is in the crust then you can drizzle the honey over the top where it will seep down into the blueberries.

Cut the butter into small cubes and dot the surface of the pie with the butter. Unwrap one disk of dough and roll on a lightly floured surface. Use a pastry wheel or sharp knife to cut the dough into strips. Layer the strips across the surface of the blueberries in a lattice top weave.

Roll up any of the overhanging dough to form the crust along the edge of the pie. Use your fingers to pinch the dough into a simple crimped edge crust pattern.

Use a pastry brush to brush the top and edges of the pie with whipping cream. Sprinkle with coarse sugar if desired.

Bake for 1 hour to 1 hour 15 minutes or until golden on top. Remove from the oven and cool on a wire rack.

Crust recipe from Tenderflake.