Some people have knacks for different things: a natural green thumb, the ability to see a design in their head, or maybe to be able to whip up any sort of pie on any occasion. Let’s just say my talents do not lie in the latter- or so I thought. Berry Pies have always been my great nemesis- I remember distinctly crying on several occasions over how awfully soupy it was or that I got the sugar ratio horridly wrong. For those of you who fear pies or berry pies at least (which I find the hardest kind), have no fear. This is a fail safe recipe! Why? because you get to cook the cornstarch BEFORE you hide it in the pie. There is no crossing your fingers and praying that your pie will not be runny, no more cringing as you cut into the first piece– you can confidently serve this pie to your best company!
So why you might ask did I decide to attempt a berry pie? Our first anniversary! I wanted to do something special as a dessert- what better for the man that should have “blueberry” as his middle name?! 😉
Filling:
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 3 cups blueberries
- 1 tablespoon fresh lemon juice
Pastry:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup shortening
- 1 egg
- 2 tablespoons water
- 1/2 tablespoon vinegar
- Flour, for dusting
- Sugar, for sprinkling on top
Directions
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.
Preheat oven to 425 degrees F.
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.
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. Allow to cool, cut and enjoy!
*Taken from Food network’s website under “Country Blueberry Pie”
theflourbag 