Blueberry Pie

Blueberry Pie

Blueberry Pie

What is better than Blueberry Pie?  Answer: Two Blueberry Pies!

INGREDIENTS

2 Rolled Out Rounds of Basic Pie Dough

4 Cups Blueberries

1 Tablespoon Fresh Lemon Juice

¾ Cups Sugar

3 Tablespoons Cornstarch

½ Teaspoon Finely Grated Lemon Zest

¼ Teaspoon Salt

¼ Teaspoon Ground Cinnamon

2 Tablespoons Cold Butter

Fold 1 dough round in half and carefully transfer it to a 9 inch pie dish.  Unfold and ease the round into the pan without stretching it.  Pat it firmly into the bottom and up the sides of the pan.  Using kitchen scissors ( I can’t live without kitchen scissors), trim the edges of the dough, leaving ¾ inch of an overhang.  Set the dough lined pie dish aside, along with the other dough in a cool place until you are ready to use it.  Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly.  In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon.  Sprinkle the sugar mixture over the berries and toss to distribute evenly.  Immediately transfer to the dough lined pie dish.  Cut the butter into small pieces and dot the top of the blueberry mixture with the butter. 

Fold the reserved dough round in half and carefully position it over half of the filled pie.  Unfold and trim the edge neatly, leaving 1 inch of overhang.  Next fold the edge of the top round under the edge of the bottom round and crimp the edges to seal.  Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow the steam to escape during baking.  You may also use a pie bird if you like.  Refrigerate the pie for 30 minutes until the dough is firm.  Meanwhile position a rack in the lower third of the oven and preheat to 375° F.  Bake the pie, with a baking sheet underneath to catch drips, for 50 to 60 minutes until the crust is golden and the filling is thick and bubbling.  Transfer to a wire rack and let cool for 1 to 2 hours to completely set.  Serve at room temperature.  Makes one 9 inch pie.  Serves 8

Double Pie Crust

INGREDIENTS

2 ½  Cups Unbleached Flour

1 Teaspoon Salt

2/3 Cup Shortening

8 Tablespoons Cold Water

In a bowl, combine flour and salt; cut in shortening until crumbly.  Gradually add water, tossing with a fork until dough forms a ball.  Roll out to fit a 9 inch or 10 inch pie plate top and bottom. Transfer pastry to pie plate.  Trim pastry to ½ inch beyond the edge of the plate; flute the edges.  Fill shell according to recipe directions and top with the second round.  Crimp the edges and bake according to recipe directions.

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