You asked for it….
and my mom was happy to share…
her Blueberry Pie Recipe with all of you.
Really it’s the BEST blueberry pie I’ve ever had.
I request it any time she askes what I’d like her to make for dessert.
If you didn’t see my post about Blueberry Pie, it’s here
but the recipe is below.
Double Pie Crust – 10inch Pie Plate
2 cups unbleached flour (just fluff & measure)
1/2 teaspoon salt (blend into flour)
1/3 cup butter (cold)
1/3 cup crisco vegetable solid shortening
Using a pastry blender – blend until all flour is absorbed
Now add 6 tablespoons ice water all at once
Quickly using a fork, mix well
Form a ball lightly with your hand
Cut ball in half, place one half covered in fridge, roll the other half
out over a lightly flowered surface with a rolling pin
Place the rolled crust in the pie plate – trim crust with sissors leaving a half
inch hang over rim
Prepare filling in a large bowl:
Blend – 7 cups frozen or fresh blueberries
1 cup sugar
1/4 cup tapioca
1/2 teaspoon cinnamon
Place in unbaked crust – pile high in center
Dot blueberries with a little butter near center
Roll remaining dough, fold in half gently placing over filled pie
Trim – leaving one inch past edge of pie plate
Turning extra dough under all around edge, flute edge, cover with
strips of foil. Add a small amount of milk to brown, make 4 small slits
near center, top pie with a pinch of sugar.
BAKE 425 preheated oven. Bake until some blueberry juice starts bubbling
Set timer 50 minutes, and every 5 minutes till done (mine takes 1 hr. 5 min.)
Bake pie in center of oven.