Fresh blueberries in a homemade lattice crust make this pie delicious!
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Ingredients
Filling
¾cupsugar
2tablespoonscornstarch
½teaspoonground cinnamon
½cupwater
3cupsblueberries
1tablespoonfresh lemon juice
Pie Crust
2cupsall-purpose
1tablespoonsugar
1teaspoonsalt
¾cupshortening
1egg
2tablespoonswater
½tablespoonvinegar
Flour for dusting
Sugar for sprinkling on the top
Instructions
For the filling, combine the sugar, cornstarch, cinnamon and water in a medium saucepan. Heat rapidly until thickened.
Set aside to cool as you make the pie crusts. When the mixture is cooled, add the blueberries and the lemon juice.
Preheat oven to 425ºF.
Combine flour, sugar, and salt. Cut in shortening.
Whisk together egg, water and vinegar. Add to flour mixture and toss lightly with a fork.
Turn out onto a lightly floured board and combine dough using your hands. Separate into 2 single crusts.
Line the bottom of a pie plate with 1 of the crusts.
Pour filling into dough-lined pie plate.
Place second crust over top, cut vents, and flute the edges. Sprinkle a small amount of sugar on top. Place the pie on a cookie sheet and bake in the oven for 20 minutes. Reduce heat to 350ºF and bake for an additional 25-30 minutes.