Blueberry Pie
INGREDIENTS
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Double Pie Crust – 10inch Pie Plate
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2 cups unbleached flour (just fluff & measure)
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1/2 teaspoon salt (blend into flour)
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1/3 cup butter (cold)
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1/3 cup crisco vegetable solid shortening
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Using a pastry blender – blend until all flour is absorbed
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Now add 6 tablespoons ice water all at once
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Quickly using a fork, mix well
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Form a ball lightly with your hand
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Cut ball in half, place one half covered in fridge, roll the other half
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out over a lightly flowered surface with a rolling pin
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Place the rolled crust in the pie plate – trim crust with sissors leaving a half
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inch hang over rim
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Prepare filling in a large bowl:
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Blend – 7 cups frozen or fresh blueberries
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1 cup sugar
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1/4 cup tapioca
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1/2 teaspoon cinnamon
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Place in unbaked crust – pile high in center
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Dot blueberries with a little butter near center
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