Friday, July 20, 2007

Double-crust Blueberry Pie

Today Gabe and I stopped by the Farmstand down the road and picked up a few pints of blueberries. They were so yummy that Gabe insisted I put some in his little snack cup as we rode home. It's a good thing we live so close otherwise there might not have been any berries left.
I was excited about making a pie since I haven't made any since last fall when the apples were in season. I was thrilled with the outcome and Joseph even exclaimed "Wow!" when he walked in the door tonight. We thought about sharing a piece along with a scoop of homemade vanilla ice cream - but two bites in I went over and cut another slice for myself, knowing one would never satisfy both of us and Gabe.

Double-crust Blueberry Pie
adapted from Luscious Berry Desserts by Lori Longbotham

2 1/2 c flour
1/2 t salt
1 stick cold unsalted butter, cut into small pieces
4 T cold vegetable shortening

3 pints tiny wild blueberries or 2 pints larger blueberries
3/4 c sugar
1/4 (heaping) c cornstarch
1 t lemon zest
2 T fresh lemon juice
1/2 t cinnamon
1/2 t salt
1 T butter
1 T milk

For the crust:
Using a pastry cutter combine the flour, salt, shortening, and butter until the largest pieces resemble small peas. With a fork, stir in one tablespoon of water at a time until the mixture clumps together when squeezed gently. Divide and form into two discs and chill for at least 30 minutes.Remove from refrigerator and roll out first disc and place in bottom of 9 inch pie pan. Roll out remaining dough into a large enough circle to cover the pie.For the filling:Combine berries, sugar, salt, cornstarch, lemon zest and juice, and cinnamon in a bowl. Place filling in the prepared pie pan, dot the top with the remaining butter, and cover with remaining pie crust. Make 3-4 slits in the top of the pie.Bake at 425 degrees for 20 minutes, lower heat to 375 degrees, and bake an additional 30 to 35 minutes longer. Let cool completely - if you can! (I placed my on a pizza pan in case it bubbled over.)

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