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Blueberry Pie
Makes 1 14-inch pie

16 cups blueberries
10 cups unbleached white flour
1 1/2 cups butter
1 1/2 cups lard
2 tsp salt
Cold water

Take 8 (2) cups of the blueberries and mash them. Place in a pot
and bring to the barest simmer. Simmer and reduce until they reach
the consistency of tomato paste and allow to cool.

Add the salt to the flour, and cut the butter and lard into the
flour (with the large amount, 2 knives works far better than a
pastry blender, but such a tool would probably be fine with the
small amount) until the mixture is like small peas or large BB's.
Add just enough water that the dough holds its shape when pressed
together. Divide the dough into 2 balls and set one ball aside.
Roll out the first ball to slightly larger than the diameter of
the pie dish and drape it in the dish. Press down *gently* till
the dough conforms to the shape of the dish. Set the dish in the
refrigerator.

Mix the remaining blueberries with the blueberry paste, stirring
gently to avoid breaking up the whole berries but enough to mix
the 2 parts well. Roll out the second dough ball again to slightly
larger than the diameter of the pie dish. Spoon the blueberries
into the pie dish and cover with the top crust, crimping the crusts
together. Prick the surface of the top crust with a fork several
times, creating plenty of steam vents.

Preheat the oven to 425 F and bake the pie for 10 minutes at this
temperature (no matter what the pie size). Reduce the heat to 350
F and bake for 2-2 1/2 hours (30-40 min) more, until the crust is
evenly medium brown. Remove from the oven and allow to cool
completely. This is important. The flavor will much improve if you
let it cool completely, then, if you want it warm, reheating it.

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