Blueberry Pie

 in Favorite Recipes by

Provided by Jeannette McCally for the July 2010 issue of MansfieldNOW Magazine.

Piecrust:

  • 3 cups flour
  • 1 stick Crisco
  • 1/2 cup water

Filling:

  • 3/4 cup sugar
  • 3 1/2 Tbsp. flour
  • Pinch of salt
  • 4 cups blueberries (If you use frozen, they do not have to be thawed.)
  • 1 squeeze of lemon juice
  • 1 Tbsp. butter
  1. For piecrust: Combine the flour and Crisco with a pastry cutter; add the water.
  2. Separate the dough into two balls; roll out to fit your pie pan.
  3. Preheat the oven 425 F. Line the pie pan with one piecrust.
  4. For filling: In a large bowl, mix the sugar, flour and salt. Add the blueberries and lemon juice; toss well.
  5. Pour the mixture into the piecrust; dot evenly with the butter. Cover with the top crust; crimp the edges. Cut vents in the crust.
  6. Bake 10 minutes at 425 F; lower the heat to 325 for 40 to 50 minutes until the top is brown.