Ingredients blueberry pie
crust
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
filling
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
how to make blueberry pie
For the crust: place flour and salt in bowl of food processor. Pulse several times. Add shortening and pulse until mixture resembles coarse breadcrumbs.
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.
Divide pastry into two portions. Roll one portion and line deep dish pie plate.
Beat together egg and 1 tablespoon water. Brush some over crust.
Preheat oven to 425°.
In large bowl, mix together filling ingredients. Pour into prepared crust.
Roll out remaining crust and place over pie. Prick with fork to vent. Brush with remaining egg wash and sprinkle with 1 tablespoon sugar.
Cover crust edges with foil. Bake 45 minutes or until golden and center is bubbly. Cool on wire rack at least 2 hours.
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