Thursday, April 14, 2011

Fresh Blueberry Pie



Crust:

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a seperate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!

Pie Filling:

3/4 cup white sugar
3 TBS cornstarch
1/4 tsp Salt
1/4 tsp cinnamon
4 cups fresh blueberries
1 TBS butter

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  4. Brush crust with milk and sprinkle with white sugar
  5. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

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