Homemade Blueberry Pie
|Fresh blueberries/Dry pack frozen blueberries, rinsed, drained||4 Cup (64 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon||1 , juiced|
|Flour||1 2⁄3 Cup (26.67 tbs)|
|Vegetable shortening||1 Cup (16 tbs)|
|Ice water||4 Tablespoon|
Sprinkle blueberries with 3/4 cup sugar; squeeze lemon juice over top.
Sift flour, 2 teaspoons sugar, and salt into mixing bowl.
Cut shortening into flour.
Gradually add ice water; mix with pastry blender.
Divide dough into 2 parts.
Roll out half on floured board until thin enough to cover sides and bottom of 9-inch pie plate.
Prick bottom with fork.
Bake bottom crust 10 minutes at 400°F.
This prevents berry juice from soaking through crust.
Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.
Fill bottom shell with blueberries; place strips of dough across top for latticework effect.
Use 1 or 2 long strips around edge of plate to seal crusts.
Bake no longer than 20 minutes at 400°F.
If desired, top crust can be rolled in 1 piece and used to make a 2-crust pie.