Ingredients:
For Pastry:
1 1/4 C shortening
3 C all-purpose flour
1 tsp. salt
1 egg, well beaten
3 to 5 tbls. ice water
1 tbls. vinegar
Directions:
Cut shortening into flour and salt, using pastry blender or two forks. Combine egg, 3 tbls. ice water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon until all the flour is moistened, adding more water if necessary. Divide into 2 equal portions. Roll one portion into a circle to fit into a 9-inch pie pan and line the pan. Reserve second portion for top crust. This crust is very easy to handle. It can be rerolled without toughening.
Ingredients: For Pie Filling:
1 C sugar
1/2 C all-purpose flour
1 tbls. lemon juice
1 tbls. butter
5 C blueberries
1/2 tbls. sugar
1/8 tsp. ground cinnamon
Directions:
Preheat oven to 400 degrees
Stir sugar and flour together in a saucepan. Add lemon juice, butter and 3 cups of the berries. Stirring constantly, bring to a boil over medium-high heat. Boil for two minutes or until thickened. Remove from heat and stir in remaining blueberries. Cool completely. Pour blueberry mixture into unbaked pastry shell. Roll out remaining pastry and place over blueberries. Crimp edges to seal. Make small slits in top crust to vent. Any remaining pieces of pastry can be shaped for decorations and attached to pie crust with a little milk. Mix the sugar and cinnamon together, spritz the top crust with ice water and then sprinkle with the sugar-cinnamon mixture. Bake for 30 to 40 minutes. This blueberry pie will make any Mainer proud!!
