Fresh Blueberry Pie
Double-Crust Pastry (below)
1/2 cup sugar
1/3 cup Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon, if desired
4 cups fresh blueberries**
1 tablespoon lemon juice
2 tablespoons margarine or butter
Heat oven to 425 F. Prepare Double-Crust Pastry. Mix sugar, flour and
cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle
with lemon juice and dot with margarine. Cover with top crust that has
slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive
browning; remove foil during last 15 minutes of baking.
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble
through slits in crust.
2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
2 cups Gold Medal all-purpose flour*
1 teaspoon salt
4 to 5 tablespoons cold water
Cut shortening into flour and salt, using pastry blender or crisscrossing 2
knives, until particles are size of coarse crumbs. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more
water can be added if necessary). Gather pastry into a ball. Divide in half
and shape into 2 flattened rounds on lightly floured cloth-covered board.
Roll one round into circle 2 inches larger than upside-down glass pie
plate, 9x1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry
into fourths; place in pie plate. Unfold and ease into plate, pressing
firmly against bottom and side. Roll other round of pastry. Fold into
fourths and cut slits so steam can escape.
*If using self-rising flour, omit salt. Pie crusts made with self-rising
flour differ in flavor and texture from those made with all-purpose flour.
**Drained canned blueberries or unsweetened frozen blueberries, partially
thawed, can be used instead of the fresh blueberries.
Makes 6 servings
This recipe displayed with permission from General Mills, Inc.