Sunday, September 8, 2013

Country Blueberry Pie

My husband's family is a "pie family". There is pie at every gathering that I have been to. This blueberry pie was just perfect. It wasn't too sweet or too starchy like blueberry pies can be if you overdo it on the cornstarch. This recipe also didn't call for tapioca. I prefer recipes that use ingredients on hand so I don't have to make a special trip to the store, and for me, tapioca isn't a pantry staple.

Country Blueberry Pie
1 - 9" pie | adapted from Food Network

3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon lemon juice

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening
1 egg
2 tablespoons water
1/2 tablespoon vinegar
Sugar, for sprinkling on top

1. Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

2. Preheat oven to 425 degrees F.

3. Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.

4. Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes.