Recipe

Blueberry Fungee Recipe

	Sher / All my dishes 2 years, 6 months ago This recipe is unique, A double decker blueberry pie.I really don't know of anyone outside of my family who has ever made this before. The middle crust swells and thickens as it bakes and is so full of the juice from the berries you think you have died and gone to Blueberry Heaven... More Prep:40m Cook:70m Servings:12	Sher
	another maritime slice of heaven

Does this look good? Yeah! / Nope

Fans

jo_jo_ba

Ingredients

5 1/2 cups flour

6 Tbsp cold butter

1 1/2 cups shortening

1 tsp salt

1 cup ice water

Berries to fill

1/2 to 3/4 cup sugar ( I leave the exact amount to you as some like their pie sweeter than others.)

1/4 cup flour

1 tsp grated lemon rind

Directions

Baking Pan about 2 1/2 " deep Smaller sized lasagna pan or deep square pan for example is needed for this recipe.

Mix together Flour and salt.

Cut in butter and shortening.

Add enough ice water until dough comes together.

Divide dough into 3 portions.

Shape into 3 discs

Wrap each in plastic and chill 1 hour.

Preheat oven425*

In small bowl combine sugar and flour set aside

Remove dough one disc at a time. Roll out into shape of pan square or rectangle. Line bottom of pan and up the sides as for a regular pie having enough to fall a bit over the edges of the pan. Pour in enough berries to come about halfway up the sides. Divide the sugar mixture and sprinkle over the berries sprinkle half of the rind and set aside.

Roll out second disc to fit inside the lined pan covering the berries. This crust will be a bit thicker.

Layer more berries on top of this crust . Sprinkle with remaining sugar mixture and lemon rind. Set aside.

Roll out third disc to cover top like a normal pie. Wet bottom lip of dough before topping with third crust and Flute or pinch edges as usual.

Make vent slashes in the top of crust brush with a little cold milk and sprinkle with a little sugar and cinnamon. Bake 15 minutes at 425. Reduce heat 350 and bake until done.

Serve as is or with a dollop of whipped cream or Decadent French Vanilla Ice Cream.

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Comments

hottamale 2 years, 6 months ago said:
OMG, Sher! This sounds amazing. I think I've just decided what to make for the Holiday Weekend.
Thanks for posting!

debra47 2 years, 6 months ago said:
What an unusual recipe! Sounds quite delicious!

canzi 2 years, 5 months ago said:
What is Fungee? This pie sounds yum!

sher 2 years, 5 months ago said:
It was just what my family has always called it. Maybe because the middle crust soaks up the juices from the berries like a sponge and swells in the process. My Mom never added any thickener to the berries either. The old fashioned down East pie. I add a bit to mine but still on the runny side otherwise the juice doesn't soak into that middle crust as well.I never remember a crust being left behind. LOL

shandy 2 years, 5 months ago said:
Hi, I made this last night and it was Great but I have a question. I used a 7 x 11 baking dish and I have never made a three crusted dessert so I had no idea what done was at 350 degrees? I baked it for 40 minutes at 350 after the 15 minutes at 425 degrees. I put foil over the top after 20 minutes at the 350 degree part. Could you give me a suggestion as to what it should look like to know when it is done?

sher 2 years, 5 months ago said:
Hey Shandy,
I wish I could say so many minutes but I never do it by time. Because it all depends on amount of berries, size of pan etc. But I can tell by the color of the crust a nice golden like a normal blueberry pie and the juices are bubbling in the center dark blue and almost transparent again like a regular pie.By all means foil if the crust is getting too brown.

gwencampbell 2 years, 3 months ago said:
My family loves blueberry pie. I have a basic recipe, however, next time I'll be making this recipe. Thanks for posting!!

jo_jo_ba 2 years, 3 months ago said:
I had this once while travelling in NS! Absolutely excellent! Now that I have a recipe I'll be able to recreate this, thanks!

friendlybbw 1 year, 4 months ago said:
Can't wait to try this one!

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