Fresh Blueberry Pie - By Leann Albrecht
I was inspired!
On her way home from Michigan, our friend, Prudie, brought a car load of fresh picked blueberries. We were out of town, so Linda met her at the exit to transfer the delicious box of fruit to our house. By the time we arrived home, a few hours later, Linda had a fresh baked pie sitting on our kitchen counter! There’s only one thing to say about that….”One pie deserves another!” So….. a few days later I made one…including the crust, from scratch! I know, I can’t believe I did it either. OK…so it doesn’t “look” so great but it was actually “fit to eat.” LOL!
I was amazed at how quickly it went together. In 15 minutes, it was in the oven. The credit, however, goes to the person who took the time to pick the blueberries. I’ve picked blueberries and it is a labor intensive job. With each bite, we were all grateful! Thank you again, Prudie and Linda, for the delivery service and gift to us!
Fresh Blueberry Pie
Crust: (for a double crust or lattice-top pie for 8-10 inch pie plate)
2 cups of all purpose flour
1 teaspoon salt
2/3 cup shortening ( I use organic – all vegetable shortening – no pho’s)
7-10 ice cold tablespoons of water
Sift flour and salt together then cut in shortening with pastry cutter until flour resembles coarse cornmeal. Then add water and blend with hands until it sticks together and forms a ball.
Cut the ball of dough in half . Put one half of the dough on a floured surface. Also, flour the rolling pin before rolling out the dough. Occasionally flip the dough, replenishing the flour on the surface to prevent sticking. Roll from center to edge till 1/8 inch thick.
Lift and place the dough into the pie plate
Pour the prepared blueberries into the shell and place the second crus on top OR use 1 inch cut strips, made from the other half of dough, to form a lattice top.
1 cup sugar
3 tablespoons flour
dash of salt
Pour over blueberries and mix thoroughly:
4 cups of fresh blueberries
Pour into pie crust and dot the top with 2 tablespoons butter.
Place the second crust (if you use a solid crust for the top – make small slits in it to allow the steam to escape) or lattice on top. Flute the edges using your fingers.
Bake at 400 degrees for 35 -40 minutes ( place a pie ring or tin foil around the outer side of the crust to keep it from getting too brown before the pie is finished baking.)