Fresh blueberry pie is a wonderful taste of summer. However, you can use frozen blueberries to make this pie anytime of the year. My sister Susie loves to make pies and usually brings one to many of our familyâ€™s get togethers. She insists on keeping Momâ€™s tradition alive by always making a homemade crust, so we salivate with anticipation at which pie she has chosen to dish up. Normally it is one from our motherâ€™s recipe box. This is one of our Motherâ€™s and has been made by my sister Susie that I photographed. Thanks for the pie Susie!
1 cup of Crisco brand butter brand flavor shortening or butter
2 1/2 cups of flour
Dash of salt
1/2 cup of icy cold water (add an ice cube to make it cold)
1 tablespoon of vinegar
Flour for rolling out
6 cups of fresh blueberries rinsed and picked over and remove any stems that are attached or use frozen berries thawed
1 cup of sugar
1/4 cup of cornstarch
1/4 cup of water
2 tablespoons of butter melted
1/2 tablespoon of lemon juice
Make pie crust. In a measuring cup add water, ice cube and vinegar. In a large mixing bowl add shortening, flour and salt and mix using your hands. Remove ice cube if it hasnâ€™t melted and mix in water mixture a little at a time. Refrigerate for an hour before rolling out. On a floured surface roll out half of the dough (put other half back in fridge) to about 1/4 inch thick. Mold pie curst into 9 inch pie pan and set aside. Roll the crust of the top of the pie and leave on floured surface until ready to place on top of the pie.
Gently stir the sugar and blueberries together. In a medium bowl whisk the cornstarch and water together and add melted butter and lemon juice. Gently stir into blueberries. Dump blueberry mixture into the pie pan. Add top crust to pie and crimp edges together. Make an X on top of the pie using a knife in order for the pie to vent. Bake in a preheated oven at 350 degrees for about 1 hour and 15 minutes. Let cool before serving or serve slightly warm with a scoop of ice cream. Enjoy!
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