Blueberry Pie

Crust

• 2 c. flour
• ½ c. almond flour
• 1 tsp. salt
• 12 tbsp. butter
• 8 tbsp. leaf lard

Keep the dough and butter cold so the crust stays flaky—warm butter blends into the flour and loses the layered texture.

Filling

• 6 c. blueberries
• ½ whole Granny Smith apple
• 1 c. powdered sugar
• 2 whole lemon juice
• 1 whole lemon zest
• ½ tsp. allspice
• ½ tsp. nutmeg
• 1 tsp. cinnamon
• ½ tsp. almond extract

Directions

425°F for 25 minutes. Rotate 180°. 375°F for 30–35 minutes.

Set a baking sheet in the oven while it preheats and bake the pie on that hot sheet for a crisp bottom. Brush the top crust with egg white before baking for a glossy, golden finish. When about 7 minutes are left, sprinkle brown sugar over the top for a little extra caramelized crunch. Let the pie rest until just warm or room temperature before slicing so the filling sets and holds clean slices.