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Blueberry Pie a la mode




Source of Recipe


Woman's Day Magazine


Recipe Link: http://www.womansday.com/recipes/11654/blueberry-pie-la-mode.html

List of Ingredients




PASTRY
2 cups all-purpose flour
6 Tbsp each cold butter, cut in small pieces, and trans-fat-free shortening
1 Tbsp fresh lemon juice
3 to 4 Tbsp cold water

FILLING
24 oz fresh blueberries, rinsed and picked over (about 4 1/2 to 5 cups)
1 Tbsp lemon juice
2 tsp vanilla extract
3/4 cup sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon
1 Tbsp cold butter, cut in pieces
Garnish: 2 tsp sugar
Vanilla ice cream



Recipe



1. Make pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs. With motor running, add lemon juice, then water, 1 tablespoon at a time, just until dough leaves sides of bowl. Remove blade, then dough.

2. Gather dough into a ball and divide in half. Press each half into a disk. Wrap and refrigerate 1 hour or until firm enough to roll out.

3. Place sheet of foil on bottom rack. Heat oven to 425ºF. You’ll need a 9-in. pie plate coated with nonstick spray.

4. Roll out 1 disk on lightly floured surface or between 2 sheets of wax paper to 12-in. circle. Fit dough into pie plate, pressing gently onto bottom and up sides. Roll out remaining disk as above into an 11-in. circle; cut into 1-in.-wide strips.

5. Filling: Toss blueberries with lemon juice and vanilla in large bowl. Mix sugar, cornstarch and cinnamon in small bowl until blended; toss with berries until coated. Spoon into lined pie plate; dot with butter.

6. Arrange 5 dough strips across pie. Arrange remaining 5 strips at right angles, weaving if desired. Gently press ends into bottom edge, fold under and crimp. Brush strips with water; sprinkle with sugar.

7. Place pie on center oven rack; bake 25 minutes. Reduce oven temperature to 350ºF, rotate pie 180 degrees and bake 40 to 50 minutes more (shield pie with foil if crust gets too brown) until crust is golden and filling bubbles. Cool on wire rack. Serve warm or at room temperature with vanilla ice cream.

Plan ahead: You can make pastry dough the day before