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Blueberry Pie

American.Kitchen's picture
Ingredients
  All purpose flour 500 Milliliter (2 Cups)
  All vegetable shortening 150 Milliliter (2/3 Cup)
  Cold water 90 Milliliter (5 To 6 Tablespoons)
  Granulated sugar 300 Milliliter (1 1/4 Cup)
  Cornstarch 45 Milliliter (3 Tablespoons)
  Blueberries 1 Liter, thawed (4 Cups)
  Melted butter 15 Milliliter (1 Tablespoon)
  Grated lemon rind 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Light cream 1 Cup (16 tbs)
Directions

Sift flour with one pinch salt into large bowl.
Add shortening and incorporate with pastry blender.
Knead in enough cold water to form a ball.
Wrap in waxed paper and refrigerate 2-3 hours.
Preheat oven to 425°F (220°C).
Cut dough in half.
Roll out on floured surface and line 10 inch (25 cm) pie plate.
Set aside.
Place sugar, cornstarch and remaining ingredients in saucepan; mix well.
Cook 15 minutes over low heat.
Pour cooled berry mixture into pie shell.
Cover with top crust and pinch edges shut.
Score top several times and brush with light cream.
Bake 10 minutes.
Reduce heat to 375°F (190°C) and continue baking 45 minutes.
Let cool slightly before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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