It was easier than I thought it would be. It was the first pie I ever attempted. It turned out absolutely delicious. Avoid my mistake...You don't need to cut the blueberries in half. I hope you enjoy it as much as I.
- 2 1/2 cups of sifted all-purpose flour
- 2 tablespoons of sugar
- 1/4 teaspoon sea salt
- 1/2 cup of vegetable shortening (chlled) and cut into small pieces
- 1/2 cup of butter (unsalted) and cut into small pieces
- 4-6 teaspoons of ice cold water
- 1 1/2 cups of sugar
- 1/4 cup of cornstarch
- 1/2 teaspoon of fresh ground cinnamon
- 4 twists of freshly ground white pepper
- 5 cups of blueberries
- 2 tablespoons honey
- Juice of 1 large freshly squeezed lime
- 1/2 teaspoon freshly grated ginger
- The Pastry
- Combine in a bowl the flour, 1 tablespoon of sugar and the salt.
- Add the chilled vegatable shortening and toss.
- Add the butter and toss.
- Keep mixing until the mixture resembles oatmeal.
- Add 1-2 tablespoons of water at a time while tossing with a fork until pastry starts to come together.
- Divide the pastry in half.
- Lay each half on a separate sheet of plastic wrap and enclose with plastic wrap.
- Kneed each half 3-4 times and then flatten within the palstic wrap.
- Refrigerate for approx 30 minutes.
- The Filling
- In bowl #1, combine the sugar, cornstarch, cinnamon and white pepper.
- In bowl #2, toss the blueberries with the honey, lime juice and ginger.
- Preheat oven to 450F.
- Lightly butter the surface of a pie dish approximately 9" in size.
- Remove 1 refrigerated pastry and roll into a circle large enough to cover the bottom and sides of your pie dish. Place over dish.
- Distribute approx. 1/3 of the sugar mixture from bowl #1 into the pastry covered pie dish.
- Add the remaing sugar mixture from bowl #1 into bowl #2. Gently toss the sugar/berry mixture and spoon into the pie dish.
- Remove the second refrigerated pastry and roll into a circle large enough to cover the top of your pie and overlap by about 1/2 of an inch. Fold under, crimp and remove excess.
- Sprinkle 1 tablespoon of sguar on top.
- Bake for 20 minutes.
- Reduce heat to 350F and bake for about 45 minutes or until browned with juice bubbling.
- Cool before serving.
|Amount Per Serving||%DV|
|Serving Size 212g|
|Recipe makes 8 servings|
|Calories from Fat 232||38%|
|Total Fat 26.33g||33%|
|Saturated Fat 10.68g||43%|
|Trans Fat 4.28g|
|Total Carbs 92.56g||25%|
|Dietary Fiber 3.4g||11%|