Blueberry Pie

A community recipe by rachelak

Not tested or verified by Nigella.com

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Introduction

From Bridgehampton Weekends, by Ellen Wright.

Ingredients

Serves: 0

For the Crust

2½ cups all-purpose flour
½ cup butter
½ cup shortening
1 pinch of salt
⅓ cup iced water

For the Filling

1 cup brown sugar
1 tablespoon lemon juice
5 tablespoons cornstarch
2 pints fresh blueberries
2 tablespoons butter

Method

Blueberry Pie is a community recipe submitted by rachelak and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make crust, process flour, butter, shortening and salt in food processor until mixture is a fine meal. Add ice water and pulse until dough comes into a ball. Turn out, knead 4 or 5 times until dough comes together. Divide into two balls. Cover and refrigerate at least one hour or overnight.

Preheat oven to 400 F. Roll one ball of dough out into a 12 inch circle a quarter inch thick. Fit the dough into the bottom of a 9-inch pie plate.

Place brown sugar, lemon juice, and cornstarch in a bowl and toss with blueberries. Pour blueberry mixture into pie plate. Dot with butter.

Roll out second round of dough and place over filling. Crimp edges, trim edges, and make 3-4 slits on top for steam to escape.

Bake 15 minutes, then reduce temperature to 350 F and bake until crust is brown and blueberries bubbling, another 40-45 minutes.

Serve warm with vanilla ice cream.