- Norman Kolpas
If blueberry filling spills a little on your crust its going to cause some discoloring (see the upper right corner and a little on the criss crosses) - Bake the pie on a cookie sheet for easier handling.
Update: I got a handwritten thank you note from Hospitality House in the mail today. :)
- You may also want to grab a ruler or have a long blade knife on hand (about ½ inch to 1 inch wide.
- Toss the blueberries, flour, sugar, lemon zest, and lemon juice in a large bowl. Pour into prepared pie crust. Drizzle with the melted butter.
- Begin to weave your lattice (see directions below under the pie crust recipe). If you want, you can trim the pie with any remaining dough to create an even crust. Brush with egg wash and sprinkle with a few tbs of sugar.
- Bake at 425F for about 45 minutes. If the filling does not look thick, no worries, it will set. Allow to cool for at least 1 hour.
- Serve with vanilla ice cream or freshly whipped cream.
- Combine the flour and salt in a blender. Pulse 3 times.
- Add butter and pulse 3 times again.
- Add shortening and blend 3 times (again…)
- Spritz with about 1-2 tbs ice water – just enough to get the top of the flour moist.
- Blend 5-7 more times and spritz with about 1-2 tbs of the water. Pulse about 5 more times.
- Dump the dough onto plastic wrap and press into 5 inch disk. Chill in the refrigerator for 30 minutes.
- When the dough has been chilled (aka has rested) roll the dough into a 10-12 inch circle. Transfer to pie pan.
- Dock (aka. Poke holes) in the bottom with a fork about 10-12 times (this allows the steam to escape so you don’t end up with a bubbly pie crust)
- Line with a piece of parchment paper and weigh down with pie weights (or beans, rice etc). Bake at 375F for 20 minutes.
- Remove parchment and continue to bake until the bottom of the crust cooked.