Blueberry Pie

Let me guess, hmmm, you’re here because you’re in the mood for blueberry pie? Ya, I thought so, well you’ve come to the right place. I have an easy and delicious blueberry pie recipe.
While on my weekly grocery shopping trip, I noticed there was a sale on blueberries.

I thought, Oh!?, my goodness! I couldn’t pick them for this price, they were nearly half the price of the local pick your own. So I bought 32 pounds of blueberries! What a savings, since my family uses blueberries on and in everything, smoothies, cereals, pancakes, desserts, etc.
I put most of the containers in the freezer, since blueberries freeze well, and I got to work making blueberry pie.

Pastry for 9-inch 2 crust pie:
2/3 cup shortening
2 tablespoons cold butter
2 cups all-purpose flour
1 teaspoon salt
4 – 5 tablespoons cold water
½ cup sugar
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons butter

Directions for pastry:
I prefer to use my food processor for making pastry, because it doesn’t warm up too much from handling.
But here’s the way to do it by hand. Cut the shortening and butter into the flour and salt, until crumbly like the size of peas. Sprinkle in some of the water, and mix with a fork until a ball can be formed. Divide ball 60/40, the larger one for the bottom. Refrigerate for about 20 minutes.
Roll dough between wax paper or plastic wrap or parchment paper, any will work.
Line the pie plate with bottom crust.
Directions for filling:
Mix sugar, flour and cinnamon. Stir in blueberries. Put blueberry mixture into bottom of pastry lined pie dish.
Dot blueberries with butter, then cover with top crust.
Flute edges and make slits on top for steam to escape.
Bake in a preheated 425°F oven for 35 – 40 minutes
Now wasn’t that easy!

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