The greatest thing about having 5 blueberry trees in the backyard is in the summer we have GREAT blueberry pie. DH and I and the littlesest blueberry LOVE blueberry pie and it usually doesn't last long at our house. The one thing I always forget until I go to make this pie is that I don't own a pie pan-LOL! So I just make it in my trusty Corning Ware Casserole Dish. This lattice top is what happens when you let a 4 year old help with your crust. He LOVES to help cook and I let him, after all it tastes the same it just looks alittle different :)
Here is my tried and true recipe. First my crust this is hands down the BEST homemade pie crust I have ever had! I found it on All Recipes my go to website for recipes.
2 1/2 c. Flour
1 c. Shortening
1/4 t. Salt
1 Egg
1/4 c. COLD water
1 T distilled White Vinegar
Directions:
1. Combine flour and salt. Cut in Shortening until it looks crumbly.
2. Mix egg,water, and vinegar together in a seperate bowl. Combine with flour mixture until it make a ball.
3. Wrap in plastic and chill (I'm impatient so i stick it in the freezer for a few minutes)
Here is the recipe for my blueberry pie. It's a variation of several we have tried many different recipes and have taken what we like from each one and created this one. For best results use the vinegar pie crusts.
Ingredients
4 1/2 C Blueberries
1/2 c Sugar
1/2 c Firmly packed Brown Sugar
3 T Flour
1/2 t Cinnamon
1/8 t Salt
1 T Butter
Preheat oven to 375. Roll out 1/2 of your pie crust and line your pie pan (or in my case corning ware dish :) ).
Crush 1/2 of blueberries in a ziploc bag and strain the juice. Add enough water to make this 1/2 c.
Put in a bowl all of your indgredients EXCEPT the flour. Mix. After the mixture is added then add your flour to the filling mixture.
Put in pie crust and top with the reserved pie crust either cut it into strips for a lattice top or you can do a "pot pie" type where you cover it completley.
Bake for 40-45 minutes. If your edges become to brown cover with strips of tin foil.
ENJOY!
