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Blueberry Pie Farmstand Style




Source of Recipe


Farm Wives Recipes


List of Ingredients




Pastry:
2-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt, optional
3/4 cup vegetable shortening
1 large egg, beaten (divided)
1-1/2 teaspoons white vinegar
6 to 8 tablespoons ice water

Filling:
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
6 cups blueberries, picked over/washed
1 tablespoon fresh lemon juice


Recipe



To prepare pastry, mix flour, sugar, and salt with pastry blender in bowl. Cut in shortening until coarse crumbs form. Reserve 1 tablespoon egg. Add vinegar to remaining egg; stir into flour mixture. Sprinkle in water 1 tablespoon at a time, mixing lightly with fork until dough just holds together. Shape dough into 2 disks; wrap each in plastic wrap and refrigerate for 30 minutes.

To prepare filling, stir together sugar, cornstarch, and cinnamon in bowl. Add blueberries; toss to coat. Sprinkle with lemon juice.

On a floured surface, roll each disk of crust into a 12-inch round. Assemble pie, cutting several 1-1/2 inch slits in top crust for steam to escape. Brush top with reserved egg. While oven preheats, place foil-lined cookie sheet in oven on lowest rack. Place pie plate on hot cookie sheet and bake pie 1 hour and 25 minutes at 350 degrees until filling bubbles and crust is golden. Cool pie on wire rack.