Blueberry pie is a wonderful summer treat. There’s nothing like going to the berry patch to pick a pail when they are in season or picking wild blueberries from the wild. Returning home I like to make muffins, crisps and this pie. It includes apples for a twist.
Pastry
1 lb of vegetable shortening
1 tsp salt
5 cups flour
one egg
1 tbsp white vinegar
Beat one egg in a measuring cup and add 1 tbsp white vinegar. Fill cup with cold water. Blend flour, lard and salt. Gradually add liquid. Wrap and chill in refrigerator until cool. The pastry can also be frozen.
Blueberry Filling
1/2 cup granulated sugar
1/2 cup flour
4 cups blueberries
1 cup granny smith apple chunks
2 tbsp lime juice
1 tbsp cinnamon
Instructions
Roll pastry in a pie plate. crimp edges and prick the bottom of the pie with the fork tines.
In a bowl mix sugar, flour, blueberries, apples, cinnamon and lime juice. Pour into pie plate.
Cook at 350 degrees Fahrenheit for 45 minutes until pastry is brown and cooked through.
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