March Recipe of the Month: Blueberry Pie!

Enjoy a taste of Capon in your own home with this month’s instructions from the Capon kitchen. You can even download the Capon dinner bell on your smart phone to call the family to feast on your creation.

Pie Crust

One-Crust Pie:     1 c. flour     ½ tsp. salt     ⅓ c. lard    2T. ice water

Sift flour and salt together.  With pastry blender, or two knives used scissor fashion, cut lard into flour mixture until mixture resembles coarse crumbs the size of peas.  Add ice water; just enough to mix.  (Too much working results in a tough pastry.)  Lightly flour counter and rolling pin.  Roll out crust to 1/8-inch thickness.  Size “circle” to allow for approximately a 1-inch overhang.  Trim and crimp the edge, prick bottom and sides with fork. Bake at 450º for 10 minutes or until crisp and brown.  Cool slightly and add desired filling.

Two-Crust Pie:    2 c. flour    1 tsp. salt    ⅔ c. lard    ¼ c. ice water

Sift flour and salt together.  With pastry blender, or two knives used scissor fashion, cut lard into flour mixture until mixture resembles coarse crumbs the size of peas.  Add ice water; just enough to mix.  (Too much working results in a tough pastry.)

Divide dough into two parts, 2/3 for the bottom crust and 1/3 for the top crust.  Lightly flour counter and rolling pin. Roll out bottom crust to 1/8-inch thickness.  Place bottom crust into pie pan, allowing for a 1-inch overhang. Add desired filling.  Roll out top crust, same thickness, making vent holes and/or decorative cut-outs and place on top of the pie, again allowing for a 1-inch overhang. Pinch edges to seal and trim. Crimp edges.  Bake as directed in recipe.  Makes one 9-inch pie.

Any excess dough may be refrigerated for up to 1 week.

Blueberry Pie

Two-crust pie ingredients plus:

Filling:

3-4 c. blueberries, fresh, frozen and thawed or canned, drained

2 T. cornstarch

¾ c. sugar, less for presweetened berries

Prepare pastry for two-crust pie.  Divide dough into two parts, reserving 2/3 for the bottom crust and 1/3 for the top crust.  Lightly flour counter and rolling pin. Roll out each crust to 1/8-inch thickness.  Place bottom crust into pie pan, allowing for a 1-inch overhang.   Fill with blueberries.  Mix cornstarch and sugar and sprinkle over the fruit.  Roll out top crust, making vent holes and/or decorative cut-outs and place on top of the pie, again allowing for a 1-inch overhang. Pinch edges to seal and trim. Crimp edges.

Bake at 350º for 40 – 50 minutes or until golden brown.

* Baking option: Preheat oven to 425º and bake for 20 minutes then lower temperature to 375º and bake for 30 – 40 minutes.