World's Best Blueberry Pie
This pie is the perfect balance of sweet and tart with a lovely lattice crust:)
Yield
8 servingsPrep
35 minCook
40 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | cup |
water
|
|
| 4 | cups |
blueberries
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
butter
pats |
|
| Crust | |||
| 2 ½ | cups |
all-purpose flour
|
|
| 3 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 12 | tablespoons |
butter, unsalted
cold |
|
| 4 | tablespoons |
vegetable shortening
|
|
| 6 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling: | |||
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 2.5 | ml |
cinnamon
|
|
| 118 | ml |
water
|
|
| 946 | ml |
blueberries
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
pats |
|
| Crust: | |||
| 591 | ml |
all-purpose flour
|
|
| 45 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.8E+2 | ml |
butter, unsalted
cold |
|
| 6E+1 | ml |
vegetable shortening
|
|
| 9E+1 | ml |
milk
|
|
Directions
Prepare Crust:
Combine flour, sugar, salt in large bowl.
With pastry blender add butter and shortening and blend until pea size crumbs form.
Add milk slowly until dough comes together.
Divide in two disks, cover in plastic and put in refrigerator for 30 minutes while preparing the filling.
Prepare Filling:
Preheat oven to 425
Combine cornstarch, cinnamon, water and sugar in saucepan and heat rapidly until thick (five minutes)
Cool ten minutes then add to berries and lemon juice in large bowl.
Assemble:
Roll out bottom crust and put in pie pan.
Add the filling and top with butter pats.
With second disk, roll out on floured surface and cut ¾ inch strips to make a lattice crust.
Brush with milk and sugar and place in 425 oven for 20 minutes.
Lower oven to 350 and bake another 15 to 20 minutes. Let cool and enjoy!
8 to 10 servings.
