Ann LaFiandra's Blueberry Pie

• 1 recipe lard crust
• 1 tablespoon oatmeal
• 5 cups blueberries
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1/2 to 3/4 cup sugar
• Pinch of salt
• 1 1/4 cups flour
• 2 tablespoons cold sweet butter, cut into small pieces
• 1 egg, lightly beaten
• 2 tablespoons heavy cream
• 1 tablespoon sugar (optional)

1. Preheat the oven to 450 degrees.
2. Roll out 1 round of dough between 2 sheets of lightly floured wax paper and fit it into a 9-inch pie pan.
3. Sprinkle with the oatmeal.
4. Mix together the blueberries, lemon zest, lemon juice, sugar and salt.
5. Let sit for 10 minutes.
6. Add the flour and stir to combine.
7. Pour the filling into the prepared crust.
8. Dot the top with the butter.
9. Roll out the other round of dough between wax paper.
10. Cut into strips and lay over the filling to make a lattice, crimping the edges together firmly.
11. Lightly combine the beaten egg with the heavy cream.
12. Brush top crust with egg wash and sprinkle with sugar if desired
13. Bake for 10 minutes.
14. Lower the heat to 400 and bake for 30 to 40 more minutes, or until the crust is brown and the berries are bubbling.

lard crust, oatmeal, blueberries, lemon zest, lemon juice, sugar, salt, flour, cold sweet butter, egg, heavy cream, sugar

Taken from cooking.nytimes.com/recipes/7129 (may not work)