Blueberry Pie Recipe

August 3, 2010

You asked for it….

and my mom was happy to share…

her Blueberry Pie Recipe with all of you.

If you didn’t see my post about Blueberry Pie, it’s here

but the recipe is below.

BLUEBERRY PIE

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.