Desserts
Classic Blueberry Pie
Description
Our Classic Blueberry Pie is a great way to celebrate summer. Plus, it’s a from-scratch recipe that’s easier than you might think—unlike other fruit pie recipes, a blueberry pie doesn’t require any fussy peeling or pitting, but it’s still just as delicious!
Ingredients:
- Pastry
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 4 to 6 tablespoons cold water
- Filling
- 3/4 cup sugar
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon ground cinnamon, if desired
- 6 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon butter, if desired
Directions:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. 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; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
