I hate most things about late June — summer is starting to take itself seriously and temperature and humidity are climbing, and the kids are beginning to be bored with the lack of intellectual stimulation. But one thing I do love is blueberries, which are finally available (indeed, overflowing) at all the local farmers markets. And this week, I got some amazing ones — the big, juicy ones that are far more sweet than sour.
So I wanted to make a blueberry pie. It’s Pieathalon Day, after all, and the Curried Egg Pie was a little bit terrifying.
2-1/4 cups sifted flour
1 teaspoon salt
3/4 cup Crisco
1/4 cup water
All Measurements Level. Sift flour with salt into bowl. Remove 1/3 cup flour. Cut Crisco into remaining flour with pastry blender, fork or two knives until the pieces are the size of small peas. Mix 1/4 cup water with the 1/3 cup flour to form paste. Add flour paste to Crisco-flour mixture. Mix and shape into a ball; divide dough into two parts. On a floured pastry canvas or board lightly roll a circle of dough 12″ in diameter and 1/8″ thick. Line pie plate; allow pastry to extend 1/2″ beyond edge. Turn edge under, flute with fingers. Prick pastry closely over bottom of pan. Roll remaining pastry in same manner as before, to a diameter of 8 inches. Cut circle into 6 wedges and place on cookie sheet. Prick closely. Bake shell and wedges in hot oven (425°F.) 12-15 minutes, or until brown.
3-1/2 cups frozen or canned blueberries
1 cup juice from berries
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon grated lemon rind
2 tablespoons lemon juice
Combine sugar, cornstarch and salt with juice and blueberries. Add remaining ingredients and cook until thickened, about 10 to 15 minutes. Place in baked Crisco shell. Top with pastry wedges.