Wild Blueberry Pie


for crust:
3 cups flour
1/2 c fine corn meal
1/2 c sugar
1 tsp salt
2 tablespoons grated lemon rind
6 tablespoons cold water
8 tablespoons shortening

for filling:
1 12 oz bag of frozen wild blueberries (regular is okay, but the wild ones are more intense)
juice of 1 lemon
2/3 cup sugar
1/2 cup flour
dash of cinnamon

Make the crust:

In a bowl, combine the flour, salt, sugar and lemon rind. Add the shortening one tablespoon at a time, pinching the shortening with your fingers in the flour, mooshing until the mass begins to look like coarse meal. Add the water and using your hands, gently gather HALF of the dough together and turn it out into a pie plate. Using your fingers press the dough along the bottom and edges of the pie pan. Reserve the remaining dough for the top crust.

(edit: If you want to cheat, get the pre-made pie crusts in the refrigerated section at the grocery store, just don't tell em I said to do that. It would ruin my street cred)

Put the berries into a bowl and toss them with the additional flour, the juice of lemon the sugar and cinnamon. Pour this into the pie crust. Roll out the remaining dough on a floured surface and drape it over the pie. Cut steam vents.

Bake at 375 for 40 mins or until the pie is bubbly and the crust is browned.

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