PIE DOUGH
2 c All-purpose flour
1/2 ts Salt
3/4 c Shortening
1 Egg
1 tb Vinegar
3 tb Cold water
FILLING
2 pt Fresh blueberries
1 ts Lemon zest
1/2 ts Ground cinnamon
1/2 c + 2 T. sugar
1/3 c Flour
1 tb Butter – cut
Directions: Pie Dough: In a food processor, place the flour, salt and
shortening and process in 2 second pulses until the mixture forms
crumbs. Combine the egg, vinegar and cold water. Add the egg mixture
to the flour mixture and pulse until dough holds together. Remove
dough from processor and split dough into 2 pieces. Form the dough
into balls and roll it out on a lightly floured surface into 10″
circles. Place one of the circles into a standard size pie plate to
line evenly. Set aside the other round for the top crust. To Assemble
Pie: In a large bowl, gently toss together the blueberries, lemon
zest, cinnamon and the 1/2 cup sugar. Stir in the 1/3 cup flour and
toss gently. Spoon the blueberry mixture into the prepared pie crust
and sprinkle the butter pieces over the mixture. Moisten the edge of
the bottom crust edge with water. Place the remaining round of crust
over the filling. Trim edges, leaving a 1″ overhang. Crimp the sides
using the finger method. With a sharp knife, cut a 4″ “X” in the top
crust. Fold back points of the “X” to make a square opening in the
center of the pie. Sprinkle remaining sugar on top. Bake at 425
degrees for 40 minutes.
Yields
1 servings