Fresh Blueberry Pie

posted by Queen Bee 07-25-99 3:57 PM

Fresh Blueberry Pie

Pastry for 9-inch two crust pie:
2 cups of all-purpose flour
1 cup shortening
ice water

1 cup sugar
1/2 cup flour
4 cups fresh berries
2 tablespoons butter
1 - 2 teaspoons sugar

Heat oven to 425.

In a large bowl sift flour for the pastry, blend in the shortening until it is crumbly sprinkle with the ice water to get the dough to hold its shape (not to sticky and not too dry). Divide the dough in half and roll out each half to be able to fold one piece into a 9" pie pan.

Mix 1 cup of sugar and the flour. Toss lightly with the berries. Turn into pastry-lined pie pan, piling slightly in the center. Dot with butter.

Cover with top crust seal and flute edges, cut slits in the top crust to allow steam to escape. Moisten top crust lightly with water, sprinkle evenly with one - 2 teaspoons of sugar. Cover edge with 2 - 3 inch strip of tin foil to prevent excess browning, remove foil last 15 minutes of baking.

Bake until crust is golden brown and juice begins to bubble through slits in crust, 35 - 45 minutes. Serve warm and if desired with ice cream.

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