Blueberry pie

Name: Blueberry pie
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup flour, plus extra for rolling pastry.; 1 tsp salt; 3/4 cup vegetable shortening; 4 tbsp water; 1 eggs; 1 tbsp water; 1 tbsp sugar; 2/3 cup sugar; 1/2 cup flour; 3 tbsp corn starch; 1/4 tsp cinnamon; 1/4 tsp allspice; 1 lemon - zest only; 6 cup frozen blueberries; 1/2 lemon - juice only

Mrsrachaelr @cook_2918626

tastes like summer

Mrsrachaelr @cook_2918626

tastes like summer

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Ingredients

8 servings

crust
2 cupflour, plus extra for rolling pastry.
1 tspsalt
3/4 cupvegetable shortening
4 tbspwater
1eggs
1 tbspwater
1 tbspsugar
filling
2/3 cupsugar
1/2 cupflour
3 tbspcorn starch
1/4 tspcinnamon
1/4 tspallspice
1lemon - zest only
6 cupfrozen blueberries
1/2lemon - juice only

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Steps

1

For the crust: place flour and salt in bowl of food processor. Pulse several times. Add shortening and pulse until mixture resembles coarse breadcrumbs.
2

Turn processor on and add 4 tablespoons water all at once. Process until it pulls away from the sides but does not form a ball.
3

Divide pastry into two portions. Roll one portion and line deep dish pie plate.
4

Beat together egg and 1 tablespoon water. Brush some over crust.
5

Preheat oven to 425°.
6

In large bowl, mix together filling ingredients. Pour into prepared crust.
7

Roll out remaining crust and place over pie. Prick with fork to vent. Brush with remaining egg wash and sprinkle with 1 tablespoon sugar.
8

Cover crust edges with foil. Bake 45 minutes or until golden and center is bubbly. Cool on wire rack at least 2 hours.