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Homemade Blueberry Pie

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Blueberry Pie has a Fine taste. The muddle of blueberries, sugar, and lemon juice gives the Blueberry Pie Invigorating taste. Must catch it
Ingredients
  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)
  Sugar 2 Teaspoon
  Salt 1 Dash
  Vegetable shortening 1 Cup (16 tbs)
  Ice water 4 Tablespoon
Directions

Sprinkle blueberries with 3/4 cup sugar; squeeze lemon juice over top.
Set aside.
Sift flour, 2 teaspoons sugar, and salt into mixing bowl.
Cut shortening into flour.
Gradually add ice water; mix with pastry blender.
Chill dough.
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.

Recipe Summary

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

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