Country Lines Recipes

Blueberry Pie with Flaky Crust

Ingredients

Foolproof Crust:
4 c. flour
1 3/4 c. shortening or butter flavor Crisco™
2 T. sugar, rounded
2 t. salt
1 T. vinegar or lemon juice
1 egg
1/2 c. cold water

Filling for a 9-inch pie:
7/8-1 c. sugar
5 T. flour
1/2 t. cinnamon
4 c. fresh blueberries

Directions

Crust:
With a fork, mix together flour shortening, sugar and salt. In a separate dish, beat vinegar, egg and water. Combine the two mixtures, stirring with a fork until all ingredients are moistened; form dough into 4-5 balls. Use what you need and freeze remainder for later.

Filling:
Lightly mix through filling ingredients with blueberries. Pour berries into a pastry-lined pie pan; dot with 1 1/3 tablespoons butter. If fruit is dry, sprinkle approximately two tablespoons water. Cover with a top crust. Cut slits in top crust. Bake at 425° for 35-45 minutes until crust is nicely browned and juice begins to bubble through slits.