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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blueberry Pie Recipe

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This recipe for Blueberry Pie is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Crust
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
Directions:
Directions:
Preheat oven to 425º. 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 350º & 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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