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Giant Blueberry pie

2 flats (20 pints) blueberries
10 cups unbleached white pastry flour
2 cups butter
2 cups lard (if you buy fresh lard and render it yourself you will get better
results than getting additive-laden commercial lard)
1 1/2 (approx.) cups cold water
2 tsp salt

Take one of the flats of blueberries and mash with a potato masher
until you have a nice even pulp. Put in a stockpot and simmer over
very low heat to reduce, until it achieves the consistency of tomato
paste (up to 24 hours). Remove from the heat and set in a bowl in
the refigerator to cool.

In a large bowl, mix the salt with the flour. Next, use 2 knives
to cut in the lard and butter, putting both in at the same time,
and mix only long enough to get a very coarse, ragged mass without
any really big fat lumps.

Add the water incrementally, mixing lightly with a fork, mixing
only long enough to eliminate obviously soggy spots, adding enough
total water that the dough holds, but no more, when pressed into
a ball. When you are done you will have a rather uneven, crumbly
dough with lots of variation in moistness, fattiness, etc. Divide
the dough into 2 equal balls. Roll out the first one as gently as
possible to just over the size of your pie dish and drape over the
dish, gently lowering it into place. Set the dish in the refrigerator.

Before rolling out the top crust, finish the filling. This is also
a good time to begin preheating the oven (to 425 F). Take out the
bowl with the blueberry paste, and slowly fold in the other flat
of blueberries with a spatula. Try to get the mixture even without
crushing the berries. At this point, roll out the top crust, pull
the pie dish out of the refrigerator, spoon the filling into the
dish, and cover with the top crust. Crimp the crust firmly together
(especially with the big pie) and poke vents in the top with a
fork.

Bake at 425 F for 30 minutes, then turn down the heat to 350 F and
bake for 2 hours more. It's best to open the oven door at the end
of the 425 temperature period until the oven drops to 350. Remove
from the oven and allow to cool completely. The pie will actually
improve if you let it cool before serving, then reheat in the oven
if you want it warm. Reheat slices at 250-300F for about 15 minutes
or so for a generous slice. I don't recommend reheating in the
microwave because it tends to make the crust soggy and tough while
drying out the filling, even if you watch the timing.

This recipe is for a 14" deep-dish pizza pan. To convert to a normal
9" pie, scale everything down by a factor of 4 (1/4 the recipe).
This includes baking times.

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