Howdy Friends,
Hungry for pie like it used to
be made? Have lots of fresh local berries? You can make the best pie
of your life using my mom's recipes. Works with blueberries, raspberries, peaches...you name it!
Best regards,
Nik
MAMA MOYA'S BLUEBERRY PIE
2/3 c Sugar (or Maple Syrup)
1/4 c Flour
1/2 t Nutmeg
1 T Cinnamon
4 c Blueberries
1/2 c Cream
2 T Butter (Lard or Bacon Grease is even better)
Mix
sugar, flour, and spices; then add and mix blueberries and cream. Turn
mixture into pastry-lined pan (or cast-iron skillet). Dot with
butter. Cover with top crust and slit so steam can escape. Seal and
flute for aesthetics. Bake 40-45 minutes at 425 degrees, or until crust
is golden brown and juice begins to bubble through slits.
MAMA MOYA'S LARDY PIE CRUST (TRADITIONAL)
2 1/4 c Flour
3/4 t Salt
1 c Lard
1/4 c Water (chilled)
Mix
flour and salt in a bowl. Cut in lard (using pastry knife) until
pea-sized balls appear. Sprinkle in cold water a little at a time. Mix
with fork until flour is moist but not overly wet. Press dough into
ball. Cut into two pieces (1/3 and 2/3 portions, respectively). Turn
larger ball out onto a floured surface using a rolling pin. Roll until
dough is one inch wider than pie plate (or cast-iron skillet) in all
directions. Using a long thin knife, cut under pastry; fold pastry in
half; unfold in pan. Sprinkle crust with sugar so browning occurs
evenly. Then, reflour surface and roll out smaller dough ball; this is
your top crust (whole or lattice). Sprinkle with cinnamon and sugar.
HOW TO RENDER LARD!
Processed vegetable
oil? Margerine? Shortening? Your grandparents and great-grandparents
had no use for such make-believe/modern/industrial/Franken-foods.
Ever seen a margarine tree? Of course not. Grandma used animal fat to
roast her goose, broil her fish, bake her pies, and cook her morning
eggs. Grandma wasn't alone either. Grandmothers everywhere in the
world for thousands of years conserved the fat of wild or pastured
mammals, poultry and fish in order to retain necessary energy and cook
delicious food. The most delicious and economical of all the cooking
fats? You guessed it: pork fat--aka, lard!
Not surprisingly, the best lard in the Chippewa
Valley is available at Just Local Food, thanks to Gingerbread Jersey and
the Deutsch Family Farm: $1.29-1.59/lb.
Do-it-yourself for less than $6 and 15 minutes actual work....
Here's
how: Chop and place 3-5 pounds ground pork fat in a crock pot. Turn
temperature to "LOW". Let simmer for at least 8 hours or until most
liquid fat renders out.* Set 3 to 6 clean pint jars on your kitchen
counter. Place a funnel in the jar, with a wire/screen basket over the
top. Pour liquid fat through the wire/screen basket and into canning
jars.** Tighten lids and let cool. Store in the refrigerator or
freezer. That's it.
*Good fat (from animals raised out-of-doors on pasture) will be
cream-to-caramel-colored; this is due to all the vitamins and minerals
(and CLAs) that reside in pastured pork fat.
**Note that there
will be some fat/meat left. These leftovers are called cracklings. If
you feel adventurous, fry them in a cast-iron pan and pour over fresh
bread. Serve with a dash of salt and a spoonful of honey. With a
couple of over-easy eggs and black coffee, this is likely to be one of
the most delicious/sumptuous/sensuous breakfasts you ever eat.
Any questions? Ask for Nik.
