Blueberry pie and ice cream just go hand in hand.
Pie Crusts (2)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup vegetable shortening
- 2 tablespoons cold water*
COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.
NOTE: You will need 2 crusts, double all ingredients and divide the dough into two
*Add 1 additional tablespoon water as needed.
- 6 cups fresh blueberries, washed and dried
- 3/4 cup granulated sugar
- 4 Tablespoons cornstarch
- Zest from 1/2 lemon
- 2 Tablespoons fresh-squeezed lemon juice
- Preheat the oven to 425 degrees F.
- Prepare the crust by rolling the bottom portion out to about 12 inches in size and placing into a 9-inch pie pan. Press and fit it in. Place into the refrigerator for 30 minutes while you prepare the filling.
- In a bowl, combine the blueberries with the sugar, cornstarch, lemon zest and lemon juice. Try a little and add more sugar if necessary.
- Stir the mixture and set aside for 30 minutes
- Remove the pie crust from the refrigerator and transfer the berries into the shell.
- Roll the top crust and place on top, and accommodate the edges as you make your pie.
Cut a few vent holes in the top pie crust.
- Cover the pie with foil and put in a baking sheet, and place into the oven (this will catch any drips that may happen). Place the pie onto the baking sheet. Bake for 15 minutes at 425F. then turn the oven down to 350F.
- Bake for 30-40 minutes until the berry juices are bubbling and the top crust is turning a golden brown.
- If you find the crust is browning to fast, tent with aluminum foil.
- Remove the pie from the oven onto a cooling rack.
- Let cool at least 4 hours to set before cutting and serving.