Desserts-Pie: Fresh Blueberry Pie
Source of Recipe
justmecookin.com
List of Ingredients
Double-Crust Pastry, recipe follows
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon, if desired
4 cups blueberries
1 tablespoon lemon juice
2 tablespoons butterRecipe
Heat oven to 425 degrees. Prepare Double-Crust Pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle with lemon juice and dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm.
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Double-Crust Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
4 to 5 tablespoons cold water
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
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