Homemade Blueberry Pie

I'm gearing up for the Saturday Market in Crystal River on the 12th of December by taste testing recipes. Today I went with blueberry pie. The flavor is slightly tart with just enough sweetness to make it totally bangarang, as Peter Pan would say. The pastry is a vinegar dough which gives it a nice flaky texture.


Pie Pan ( I prefer glass)
Medium bowl
Small bowl
Zester
Measuring spoons/cups
Medium saucepan


Ingredients
Filling:
3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
1/2 teaspoon vanilla extract
3 cups fresh or frozen blueberries
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel


Pastry:
2 cups All-Purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup vegetable shortening
1 egg
2 tablespoons cold water
1/2 tablespoon white vinegar
Flour, for dusting


Directions
1. In a medium mixing bowl combine flour, sugar, and salt. Next, cut in the shortening making sure not to over mix. At this point there should just be big chunks.
2. In a seperate bowl, whisk together the egg, water, and vinegar. Add to the flour mixture by tossing lightly with a fork.
3. Turn onto a cutting board or floured counter surface and knead dough lightly until combined. Once again, make sure not to over knead so that you have a tender pie crust.
4. Divide dough into two pieces and flatten each one out into a square disk. Cover with plastic wrap and refrigerate for approximately 30 minutes.
5. In a medium saucepan, bring sugar, cornstarch, cinnamon, vanilla extract, and water to a boil until thickened. Immediately remove from the heat and allow to cool.
6. Next, add the blueberries, lemon peel, and lemon juice. Set aside.
7. Pre-heat oven to 425 degrees F. Remove first section of dough from the refrigerator and place on a floured surface. Roll dough out to an even thickness and place in the bottom of the pie pan.
8. Next, place blueberry filling on top of the dough.
9. Pull out second piece of dough and roll out to same thickness as the first.
You have a few different options here. I went with a lattice pattern or you can put a solid piece of pastry on top.


For the lattice:
With a sharp knife, gently run it lengthwise down the rolled out dough creating long thin strips. Interweave the strips as shown in the photo.


For the solid pastry:
Gently place rolled out dough on top of blueberry mixture.


10. Press down edges with fork or finger to create a nice seal.
11. Bake for 15 minutes at 425 degrees F. Turn oven down to 350 degrees F and bake for another 20-25 minutes or until golden brown and delicious.


For a special touch you can brush the top with an egg wash made with one egg and 2 tablespoons of cream, creating a shiny surface, or brush with water and sprinkle with sugar for a crispy top.




Happy baking!