Blueberry Pie - flour

Method

• To make the dough, combine the flour, butter, lard, and salt in a bowl, put the bowl in the freezer, and chill for 30 minutes.
• Remove the flour mixture from the freezer and use a pastry cutter to break up the butter and lard into pieces the size of a dime.
• Make a well in the center, and pour in the ice water and the egg.
• Mix with your hands until the dough comes together, but dont worry about getting it too smooth; bits of butter should still be visible in it.
• Cut the dough in half and flatten each half into a disk.
• Wrap each one with plastic wrap, and refrigerate them for at least 30 minutes or as long as 3 days.
• Adjust the oven rack to the middle position and preheat the oven to 450F.
• To make the filling, combine the berries, sugar, nutmeg, and lemon zest in a bowl.
• Cover it with plastic wrap and set aside at room temperature for 30 minutes.
• Toss the berry mixture with the flour.
• Add the creme fraiche and mix until the berries are coated.
• Roll out the pie dough on a lightly floured surface to form two rounds about 12 inches in diameter.
• Pick up one round by rolling the dough onto the rolling pin, and lay it in a 9-inch pie pan.
• Gently press the dough over the bottom of the pan and up the sides, leaving a lip around the edge.
• Spoon the berry mixture into the pie shell and dot with the butter.
• Place the round of dough over the filling.
• Trim the excess dough just to the border of the pie pan and crimp the edges (or seal the pie by pressing the edges with a fork).
• Brush the top of the pie with the beaten egg and sprinkle it with the sugar.
• Cut slits in the top crust to allow steam to escape.
• Bake the pie for 15 minutes.
• Then reduce the oven temperature to 375F and bake it for another 45 minutes, until the crust is very golden brown and the filling is bubbling in the center.
• Let the pie cool for at least 1 hour before slicing.