Blueberry Pie, "Tucky" Style Recipe
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.
Prep time: 40 minutes
Cook time: 65 minutes
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 Directions
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.
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.
How good does this recipe look to you?