Tuesday, May 26, 2020

Mom's Blueberry Pie

Pie Crust
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
2/3cup shortening
4 to 6 tablespoons cold water 

Blueberry Filling

3/4bcup sugar
1/2  flour
6 cups fresh blueberries
1 tablespoon lemon juice 
1 tablespoon butter
  • Medium bowl, mix 2 cups flour and salt. Cut in shortening, until pastry dough is the size of peas. Add cold water, 1 tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if needed).

  • Roll pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic and refrigerate 45 minutes or until dough is firm but manageable.

  • Heat oven to 425°F. 
    With floured rolling pin, roll into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, open and press firmly on bottom and side of plate.

  • In a large bowl, mix 3/4 sugar, 1/2 cup flour and stir in blueberries. Spoon into pastry pie plate. Sprinkle with lemon juice. Cut butter into small pieces place over blueberries. Cover with top pastry crust ad slits and seal and flute. Cover edge with 3-inch strip of foil to prevent browning of crust.

  • Bake 30 to 45 minutes or until crust is golden brown and juice begins to bubble through crust, remove foil for last 15 minutes of baking. 
    Cool for at least 2 hours   
    Serve alone or with your favorite Ice Cream                                                                               

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