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Blueberry Pie Recipe

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This recipe for Blueberry Pie, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, July 2, 2008


For the filling
1 T lemon juice
4 cups fresh blueberries
2 T all purpose flour
1 c granulated sugar
2 T cornstarch
1 T butter
2 1/3 c all purpose flour
1 T granulated sugar
1/2 t salt1/2 c vegetable shortening
1 stick (1/2 c) cold unsalted butter
1 c ice water
Glaze 1 egg white
2 T sugar
1 T water
1 t sugar

Preheat oven to 425. Make the filling: Sprinkle lemon juice on berries, mix flour, sugar and cornstarch. Add to berries, toss lightly and set aside. Make the crust: mix flour, sugar and salt. Cut in shortening and butter with a pastry cutter or 2 knives until course lumpy. Add ice water & mix gently til moist.Form 2 balls & roll out one to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out 2nd ball & cover pie. Fold edges of top crust under botton crust and flute edges. Slit top of pie to vent. Make egg glaze. In a small bowl, eat egg white with 1 T water. Brush pie with mixture & sprinkle with white sugar & brown sugar. Bake for 10 minutes then reduce heat to 350 & bake till bubbly about 45 minutes.

Personal Notes:
Personal Notes:
We chilled our crust for about 45 minutes before rolling it out. We added 2 sugars to the egg white for the glaze and still sprinkled the top with sugar. Halfway through cooking we covered edges with foil so they wouldn't burn.




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