deep-dish blueberry pie
INGREDIENTS
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This deep-dish blueberry pie celebrates the summer harvest of one of America's favorite berries.
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Crust
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2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
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2 tablespoons (7/8 ounce) buttermilk powder, optional
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1 1/2 teaspoons salt
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1 cup (2 sticks, 8 ounces) unsalted butter or vegetable shortening (6 1/2 ounces), or a combination
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6 to 9 tablespoons (3 to 4 1/2 ounces) ice water
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Filling
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8 cups (about 2 pounds) fresh blueberries, washed and drained
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1/3 cup (1 1/2 ounces) Instant ClearJel OR 1/2 cup (2 ounces) King Arthur Pie Filling Enhancer OR 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
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1 cup (7 ounces) sugar
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1/4 teaspoon ground cinnamon
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2 tablespoons (1 ounce) lemon juice
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2 tablespoons (1 ounce) butter, melted
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Sparkling sugar or cinnamon sugar, for sprinkling on the crust
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