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Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 2 tablespoons cornstarch

  3. 1/2 teaspoon ground cinnamon

  4. 1/2 cup water

  5. 3 cups blueberries

  6. 1 tablespoon fresh lemon juice

  7. 2 cups all-purpose flour

  8. 1 tablespoon sugar

  9. 1 teaspoon salt

  10. 3/4 cup shortening

  11. 1 egg

  12. 2 tablespoons water

  13. 1/2 tablespoon vinegar Flour, for dusting Sugar, for sprinkling on top

Instructions Jump to Ingredients ↑

  1. Filling: Combine sugar, cornstarch , cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry . Once cooled add the berries and lemon juice. Preheat oven to 425 degrees F. Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough . Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts. Pour filling into dough lined pie pan , and sprinkle the lemon juice over the filling. Adjust top crust , cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

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