.JPG)
6 cups fresh blueberries, rinsed and drained
1 tablespoon lemon juice
1/2 cup flour
3/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons cold butter
1-2 tablespoons milk
coarse sugar for sprinkling
Pie Pastry Recipe:
2 cups flour
1 teaspoon salt
3/4 cup shortening, rounded
1/2 cup cold water (2 parts)
Preheat oven to 375 degrees. In medium bowl, combine blueberries, lemon juice, flour, sugar, and cinnamon. Stir until mixed well. Allow to set while you prepare the pie pastry.
To make pastry, in medium sized bowl mix together flour and salt. Add shortening and cut in with a fork until crumbly. Add 1/4 cup water and mix, then add the rest of the water to finish mixing the dough. Dough should hold together in a ball. Roll out on floured surface the size of your pie plate. For top crusts, remember to make slits in the dough so your pie can breathe while it is baking
Add blueberry mixture on top of bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges. I always like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with coarse sugar to make a pretty crust. Bake for 50-60 minutes until top crust is golden. Serves 6-8.
