Blueberry Pie

Cold fat is the key to a pie crust – working with frozen butter and cold pork lard ion the food processor and a set of quick hands will make this come together much better.

How to Make

2 1/2 cups
Birch Benders Classic Recipe Pancake and Waffle Mix
1/2 cup
Unsalted butter frozen
1/2 cup
Epic Pork Fat cold
4-6 tbsps
Ice Water
16 ounces
Frozen Blueberries
1 tbsp
1 tsp
  1. In a food processor, pulse together Birch Benders, lard, and butter until a crumb forms.
  2. Pulse in water, 1 tablespoon at a time, until dough forms.
  3. Turn dough out onto floured surface. Knead 2 minutes. Form into 2 balls of dough, wrap with plastic wrap, and place in freezer at least 30 minutes and up to two weeks.
  4. Preheat oven to 350°F.
  5. In a bowl, combine blueberries, cinnamon and tapioca.
  6. Roll out one ball of dough. Transfer, delicately, to a pie plate. Gently crimp edges. Fill with bueberry mixture.
  7. Roll out second dough ball. Cut into 1/2 to 1 inch strips, as desired. You need at least 12 strips, and extra dough for decorating.
  8. Weave strips into lattice pattern. We recommend kicking any and all guests out of the kitchen as this process is delicate.
  9. Using a paring knife and a bit of dexterity, cut leaves out of remaining dough. You can also use small cookie cutters if you like.
  10. Lay leaf patterns around the edge of the pie, and over one or two spots on the lattice – leaves make a great cover up for any mistakes!
  11. Bake 35- 40 minutes, until crust is fully set and golden brown. You make want to use an edge protector for the delicate leaves. If crust does not brown as desired, brush gently with whole milk or cream and return to oven.
  12. Let rest 10-15 minutes before serving.


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