We had an abuncance of blueberries and pondered upon what to make. Well, blueberry pie seemed like an obvious answer - fresh blueberries, flaky crust, vanilla ice-cream... sounds wonderful, right! And I have to say that this home-made pie turned out lovely; the crust was so flaky and crispy, the blueberries were perfectly sweet with a slight hint of tartness. The pie filled the whole kitchen with that home-baked-pie-aroma, and came out of the oven golden and bubbly. We served this pie with excellent vanilla ice-cream and had to stop ourselves from having too many servings. A quite perfect recipe...
Filling: - 3 pints blueberries, we used fresh picked
- 2 tbsp fresh lemon juice
- 1/4 cup flour
- 1/2 cup white sugar
- 2 tbsp of butter, cut into small cubes
- 1/2 tsp cinnamon
Method: Mix blueberries, lemon juice, flour, sugar and cinnamon in a large bowl. Make two batches of pie dough, one for the bottom and one for the top (recipe below). Roll out half the dough to about 13 inches and place on the bottom of a 9 inch pie dish. Add the mixed filling of blueberries and top with butter cubes. Roll out the top dough the same as above and place it over the filling, crimp with a fork if desired. 
We did not have any eggs for a wash so we did a little milk and brushed it over the crust, then added some coarse sugar. Then make a few slices with a knife to let the dough expand from the steam.
We placed the pie in an oven at 425 degrees for 20 minutes then kept it in at 350 degrees for another 25 minutes.
Pie Crust (one batch - make twice the amount to cover for top and bottom):
- 6 tablespoons butter, chilled
- 2 tablespoons Crisco, chilled
- 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
- 1/2 teaspoon table salt
- 1/4 cup ice water, or less
 Cut butter and Crisco into small cubes and chill for 10 minutes or so.
In the food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and Crisco and pulse 10 times. Remove lid of food processor and add ice water. Replace lid and pulse a few times until it holds together.
I placed the dough in a zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
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