July is blueberry month here in Vermont, and what better way to celebrate the advent of this tasty fruit is with blueberry pie!
2 cup all purpose flour
1 T. sugar
1 tsp salt
6 T unsalted butter
4 T Crisco
5 – 6 T. ice water
6-7 cups of blueberries
juice and rind of one lemon
3/4 cups of sugar
3 T tapioca
.5 tsp mace
Combine flour, sugar and salt in Cuisinart. Blend. Add butter and crisco. Pulse til just blended. Add ice water by the T. until it starts to come together. Gather into a ball. Divide in half. Make 2 rounds, wrap in waxed paper and refrigerate 2 hours or overnight.
Combine the filling ingredients in a large bowl and toss.
Roll out the bottom crust 2 inches larger than your pie plate. Lay in pie plate. Fill with blueberry filling. Roll out top crust and cover. Crimp edges. Cut vents in the top.
Beat 1 egg yolk with 1 tsp water. Brush the top of the pie. Sprinkle with sugar.
Bake on a sheet pan in a 400 degree oven approximately 50 minutes.
HALF WAY THROUGH COVER WITH TIN FOIL AS THE EGG WILL BROWN THE CRUST QUICKLY.
Serves 8 – 10