Blueberry Pie

Ingredients

Pastry

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 4 – 6 tablespoons cold water

Filling

• 3/4 cup sugar
• 1/2 cup all-purpose flor
• 1/2 cup ground cinnamon
• 6 cups fresh blueberries
• 1 tablespoon lemon juice
• 1 tablespoon butter

Directions

1. Mix 2 cups flour and salt. Cut in shortening with pastry blender (or by pulling two butterknives through ingridents in opposite directions) until chunks are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
2. Gather pastry into ball. Divide in half; shape each half into flattened round on lightly floured surface. Wrap in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, but pliable. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425F. With floured rolling pins, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths, then place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix sugar, 1/2 cup flour, and the cinnamon. Stir in blueberries and spoon into pastry-lined pie plate. Sprinkle remaining sugar mixture over blueberry mixture. Sprinkle lemon juice over mixture. Cut butter into small pieces and sprinkle over blueberries. Cover with top pastry with slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
5. Bake 35 – 45 minutes or until crust is golden brown and juice begins to bubble through crust slits. Remove foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Retrieved from Blueberry Pie Recipe