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.
1 lb of vegetable shortening
1 tsp salt
5 cups flour
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.
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
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.