Ingredients for My Favorite Blueberry Pie
- 3 cups all-purpose flour
- 1 teaspoon salt
- Crisco Shortening
- Cold Water
- 1 cup granulated sugar
- Quick Cooking Tapioca
- Ground Cinnamon
- Lemon Rind
- Fresh Lemon Juice
- 4 cups fresh blueberries
- Butter
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How to Make My Favorite Blueberry Pie
- **Make the Crust:**
- Whisk together 3 cups flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup of VERY COLD vegetable shortening using two knives or a pastry blender until the mixture resembles coarse crumbs (about pea-sized). Ensure each piece of shortening is coated in flour to prevent clumping.
- Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, mixing gently with forks. Do not overmix! The dough should just come together.
- Turn the dough out onto a lightly floured surface. Gently form into a ball, avoiding overworking the dough.
- Cut the dough in half, stack, and repeat this process 10 times to incorporate air and create a flaky crust.
- Divide the dough in half. On a lightly floured surface, roll out each half into a 1/8-inch thick circle, about 2 inches larger than your 9-inch pie plate.
- Carefully transfer the bottom crust to the pie plate, gently pressing it into the bottom and sides. Trim excess dough.
- For a two-crust pie, repeat for the top crust; for a single-crust pie, proceed to step 17.
- (For a two-crust pie only) Place the bottom crust in the freezer for 30 minutes before adding filling.
- **Make the Filling:**
- In a large bowl, combine 4 cups blueberries, 1 cup sugar, 1/4 cup cornstarch, and 2 tablespoons lemon juice. Gently toss to combine.
- Pour the filling into the pie crust.
- Dot the filling with 4 tablespoons of butter.
- Place the top crust over the filling (if making a two-crust pie). Crimp and seal the edges. Cut several slits in the top crust to vent steam.
- Bake in a preheated 450°F (232°C) oven for 10 minutes, then reduce the temperature to 350°F (177°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
200g
Fat
41g
Carbs
29g
