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Add a photoServings: 1
Ingredients
- 2Â 1/3 c. flour
- 1/3 c. cake flour
- 1 Tbsp. sugar
- 1/2 tsp salt
- 1 stk unsalted butter
- 1/2 c. vegetable shortening (we used Crisco)
- 1/2 c. ice water
- 5 c. fresh berries
- 1 c. sugar
- 2 Tbsp. flour
- 2 Tbsp. corn starch
- 1 Tbsp. lemon juice
- 1 Tbsp. butter
- 1 x egg white
- 2 Tbsp. sugar
- 1 tsp brown sugar
Directions
- Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add in to berries, and toss lightly. Set aside while making crust.
- Mix flour, sugar, and salt. Cut in vegetable shortening and butter until coarse. Add in water, and mix gently till moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust and flute edges. Slit top of pie to vent air.
- Beat egg white with a Tbsp. of water. Brush top of pie with mix, and sprinkle with white and brown sugar. Bake at 425 degrees for 10 min. Reduce heat to 350 degrees, and bake 45 min or possibly till pie bubbles.
- Makes 1 pie.
- Yield: 1 pie
- NOTES : Rita Pooler was the winner of the blueberry pie bakeoff at the Union County fair in Maine.
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