Ann LaFiandra's Blueberry Pie

Ingredients

• 1 recipe lard crust
• 1 tablespoon oatmeal
• 5 cups blueberries
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• ½ to ¾ cup sugar
• Pinch of salt
• 1 ¼ cups flour
• 2 tablespoons cold sweet butter, cut into small pieces
• 1 egg, lightly beaten
• 2 tablespoons heavy cream
• 1 tablespoon sugar (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    723 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 118 grams carbohydrates; 6 grams dietary fiber; 50 grams sugars; 9 grams protein; 72 milligrams cholesterol; 331 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 9-inch pie

Preparation

1. Preheat the oven to 450 degrees. Roll out 1 round of dough between 2 sheets of lightly floured wax paper and fit it into a 9-inch pie pan. Sprinkle with the oatmeal.
2. Mix together the blueberries, lemon zest, lemon juice, sugar and salt. Let sit for 10 minutes. Add the flour and stir to combine.
3. Pour the filling into the prepared crust. Dot the top with the butter. Roll out the other round of dough between wax paper. Cut into strips and lay over the filling to make a lattice, crimping the edges together firmly. Lightly combine the beaten egg with the heavy cream. Brush top crust with egg wash and sprinkle with sugar if desired
4. Bake for 10 minutes. Lower the heat to 400 and bake for 30 to 40 more minutes, or until the crust is brown and the berries are bubbling.

1 hour