Hy-Vee Recipes and Ideas

Directions

1. Step1
   For crust, in a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in lard until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather into a ball, kneading gently until it holds together.
2. Step2
   On a lightly floured surface, roll pastry into a circle, about 14 inches in diameter. Ease pastry into a 9-inch pie plate. Build up edges and flute pastry. Freeze for 15 minutes.
3. Step3
   Meanwhile, preheat oven to 400 degrees.
4. Step4
   For filling, in a large saucepan combine sugar, cornstarch and lemon zest. Stir in lemon juice and water until smooth. Add 4 cups blueberries. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Remove from heat. Stir in 4 more cups blueberries. Set aside.
5. Step5
   Remove pastry from freezer. Line with foil and fill half full of dry beans. Bake for 10 minutes. Remove from oven.
6. Step6
   Reduce heat to 375 degrees.
7. Step7
   Remove foil from pastry; prick bottom and sides. Bake for 10 minutes more or until golden brown. Remove pastry from oven.
8. Step8
   Spoon filling into piecrust; cover evenly with remaining 3 cups blueberries. Cool pie on a wire rack for at least 4 hours.