Prep: 40 minutes plus cooling
Cook time: Bake 1 hour 25 minutes
Makes: 10 servings
Ingredients:
Pastry:
2 1/2 cups all-purpose flour
1 tablespoon sugar
Salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 1/2 teaspoons white vinegar
6 to 8 tablespoons ice water
Filling:
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
6 cups blueberries, picked over
1 tablespoon fresh lemon juice
Directions:
1. Prepare pastry: In bowl, mix flour, sugar, and 1 teaspoon salt. With pastry blender, cut in shortening until coarse crumbs form. Reserve 1 tablespoon beaten egg. Add vinegar to remaining egg; stir into flour mixture. Sprinkle in water, 1 tablespoon at a time, mixing lightly with fork, until dough just holds together. Shape dough into 2 disks. Wrap each in plastic wrap; refrigerate 30 minutes.
2. Prepare filling: In bowl, stir sugar, cornstarch, and cinnamon. Add blueberries; toss to coat.
3. Preheat oven to 350 degrees F. Line cookie sheet with foil; place in oven on lowest rack while oven preheats.
4. On floured surface, with floured rolling pin, roll 1 disk of dough into 12-inch round. Ease into 9-inch pie plate. Spoon filling into crust; sprinkle with lemon juice.
5. Roll remaining dough into 12-inch round. Cut several 1 1/2-inch slits for steam to escape; center over filling. Fold overhang under; pinch to seal. Brush with reserved egg.
6. Place pie plate on hot cookie sheet. Bake pie 1 hour and 25 minutes or until filling bubbles and crust is golden. Cool pie on wire rack.
