Blueberry Pie

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Blueberry Pie

Blueberry Pie


  • 1 tablespoon lemon juice
  • 5 cups fresh berries
  • 2 tablespoons flour
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 1/3 cups flour
  • 1/3 cup cake flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 stick unsalted butter
  • 1/2 cup ice water
  • 1 egg white
  • 2 tablespoons sugar
  • 1 teaspoon brown sugar


  • Sprinkle lemon juice on berries. Mix 2 tbs flour, 1 cup sugar, and 2 tbs cornstarch. Add to berries, and toss lightly. Set aside while making crust.

    Mix 2 1/3 cup flour, 1/3 cup cake flour, 1 tbp sugar, and 1/2 tsp salt. Cut in vegetable shortening and butter until coarse. Add ice water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust, and flute edges. Slit top of pie to vent.

    Beat egg white with 1 tablespoon water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake at 425° for 10 minutes. Reduce heat to 350°, and bake 45 minutes or until pie bubbles.

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