I would try Ina Garten’s perfect pie crust recipe instead. What’s a good substitute for Lard Pie Crust? It will last up to six months if you store it at room temperature or up to a year or so in the refrigerator. It’s not refrigerated at the store and you can either to store it in your pantry or in your refrigerator after you open the package. You will find lard at any grocery store – usually somewhere in the meat department. Xoxo – Lara Do I have to make homemade crust?Ībsolutely not! If buying pre-made crust at the grocery store is more your jam, by all means have at it. In fact, dare I say I think we might all be happier if we ate more pie. Two pieces of blueberry pie with crumb topping today for me … and not one single guilty feeling about it. Ina Garten’s recipes are no-fail.Īnd then I used Martha Stewart’s crumb topping recipe to finish the whole thing off. I adapted Ina Garten’s blueberry pie recipe for the blueberry pie filling, which of course also turned out beautifully. It’s literally 4 simple ingredients and the dough rolls out beautifully. I used her lard (yes, lard!) crust recipe today and I swear that it took about 10 minutes from start to finish for me to have a crust ready to go. My dad’s favorite is her cherry pie, although it is also tough to beat her lemon meringue, apple crumb, and French silk pies. I really must channel my mom and make pie more often! My mom is an excellent baker (and cook, for that matter) and she often makes pies. (Probably because I don’t make pie that much.) I don’t know why I always think it will take longer or be complicated. I also realized that making homemade pie crust is super fast and easy. It’s such a delicious summer treat - just add vanilla ice cream or some fresh whipped cream and you’ve got heaven on a plate. I have been craving blueberry pie with crumb topping for a couple of weeks now and finally made it today. If you click those links and purchase an item, I may get compensation however, this in no way increases the cost of the item to you. Note: I may have some affiliate links in this post for items I recommend. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.Baking Queen Blueberry Pie with Crumb Topping Jump to Recipe Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. Pat the crumb mixture on top.īake the pie on the hot baking sheet until lightly browned, about 30 minutes. Spoon the filling into the chilled pie crust. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Make the filling: Place a foil-lined baking sheet on the lowest oven rack preheat to 400˚. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Refrigerate until firm, at least 1 hour or overnight. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself crimp the edges with a fork. Roll out the dough on a lightly floured surface into a 13-inch round. Turn out the dough onto a piece of plastic wrap and form into a disk wrap tightly. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Drizzle in the vinegar and ice water stir gently with a fork to combine. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl.

Crumble pie crust recipe