Blueberry Pie

Date: 2009.07.14 | Category: Baking | Tags: blueberry,pie

In case you haven’t noticed, I am sharing my favorite pie recipes this week. I have so many, it may last until next week. This one came from my great Aunt Faye’s very worn, very well used Magic Cookbook from the 50′s. Although Aunt Faye is no longer with us, she comes back to me each time I open her Magic Cookbook. Here’s to you Aunt Fay-zer (my name for her).

Ingredients:

2 1/2 + 1/4 c. sifted flour
1 tsp. salt
3/4 shortening (Crisco is the best for pie crusts)
6 Tbsp. cold water
1/2 c. sugar
4 c. blueberries

Sift together 2 1/2 c. flour and salt. Add shortening and mix at low speed until mixture looks like coarse cornmeal. Sprinkle water over mixture. Blend lightly with a fork until pastry forms a ball, leaving sides of bowl clean. Cover with waxed paper and chill for at least a half hour in refrigerator. Divide dough in half. Shape each piece into a flattened ball. Place on lightly floured board and get your rolling pin out. I know you may have a hard time finding it but start digging it out! Using a floured rolling pin, roll from the center our until a circle is formed 1/8 inch thick and circumference is 1 inch larger than pie pan. Carefully loosen pastry from board and lift into pan. Ease into shape, securing edge well. Set aside remaining pastry to top the pie. Prick the crust with the tines of a fork.

Preheat over to 450. In large bowl combine, sugar, remaining flour, with blueberries. Lay mixture in crust and dot with tabs of butter if desired. Roll out remaining pie crust to 1 inch larger than circumference of pie pan. Lay on top of blueberries and slash according to your desired design. Seal edges. Bake for 10 minutes. Reduce heat to 375 and bake 30-40 minutes.

You can substitute raspberries, cherries or peaches for this delicious pie recipe. What have you made in your kitchen this week?

xo–me