For my dear hubster, it's all about the sugar today! Awaiting him at the kitchen table, along with a mushy card, is a big red heart-shaped box filled with Russell Stover assorted chocolates (his very favorite) with instructions that he doesn't have to share!!!
Then, after a sensible salad lunch (to counteract all the sugar) will be his bestest dessert--blueberry pie.
I am trying a new pie crust recipe, Barefoot Contessa's : 3 cups AP flour, 1 1/2 t. salt, 1 t. baking powder, 8 T. diced cold lard (yep, lard!), 8 T. diced cold butter, 1/2 to 2/3 cup ice water. Mix the flour, salt and baking powder in food processor. Add the lard and butter and pulse 10 times, till the fat is the size of peas. With motor running, add ice water, processing only enough to moisten the dough and have it just come together. Dump dough out on a floured surface and knead quickly into a ball. Wrap in plastic wrap and allow it to rest for 30 minutes in the fridge.
Filling: 4 cups fresh, washed blueberries (I'll be using ones I froze from the Farmers Market last summer), 3/4 cup sugar, 1/3 cup flour, 1/4 t. cinnamon, 1/4 t. nutmeg. Mix dry ingredients. Add thawed blueberries and mix gently. Pour into unbaked pie crust. Add top crust and slit to vent (today's slits will be goofy heart shapes!!!). Bake at 400 degrees for about 50 minutes. (Note: place pie plate on a cookie sheet to catch any "blueberry eruptions"--you'll be glad you did.) While hot, sprinkle pie with sugar. MMMMM....so yummy.