Crust:
Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls. In a seperate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water. Add to flour mixture. Mix together just until all incorporated. If you over mix the crust will not be light and fluffy!
Pie Filling:
3/4 cup white sugar
3 TBS cornstarch
1/4 tsp Salt
1/4 tsp cinnamon
4 cups fresh blueberries
1 TBS butter
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Brush crust with milk and sprinkle with white sugar
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
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