Blueberry Pie
From nhmomma 15 years agoIngredients
- Double Crust: shopping list
- 2 Cups All Purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 1 Cup vegetable shortening shopping list
- 1/4 Cup water (cold or warm) shopping list
- Filling: shopping list
- 6 Cups blueberries (thawed if using frozen) shopping list
- 1 Cup sugar shopping list
- 1/4 Cup cornstarch shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon cinnamon shopping list
- 1 teaspoon vanilla shopping list
- 2 Tablespoons butter shopping list
How to make it
- Crust:
- Preheat oven to 425 degrees
- In a medium sized mixing bowl add your flour and salt. Mix to combine.
- Remove 1/3 of the flour mixture and place in a small bowl, add your water to this small amount of flour.
- Add your shortening to the large flour mixture; using a fork (or pastry blender) combine to form small pea sized pieces.
- Add the flour/ water mixture to the large flour mixture and combine. I use my hands to make sure that all the ingredients are blended together.
- Dust your work surface with a large amount of flour and knead the dough 10 times (ONLY!!!). Over kneading will result in a tough crust.
- Cut the dough in 1/2 and roll out one part for the bottom of your pie pan. Make sure your dough hangs over by 1 inch or so to make a nice edge.
- Roll your top crust and set aside. I cut my crust into long strips to make a lattice top.
- Filling:
- Combine the Blueberries through the Cinnamon in a large bowl and stir to combine. Make sure that you really stir well so that the cornstarch is really mixed in.
- Pour the mixture into the bottom crust and top with the butter. Scatter the butter evenly around the filling.
- Top with the remaining crust and cut slits into it to help steam escape.
- Bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 45 minutes.
- Cool on a rack and enjoy!!!
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