521 - Blueberry Pie
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
521 - Blueberry Pie
(crust by Harriet Weaver; blueberry pie by Shirley McNevich)
Pie crust:
5 cups flour
2 cups Crisco (generous, heaping)
1/2 stick of margarine or butter
2 tsp. salt
1/4 tsp. Arm & Hammer baking soda
1 egg1 TBSP cider vinegar
Filling: 1 - 21oz. Musselman's OR Lucky Leaf blueberry pie filling
Crumbs: 1/2 cup white sugar, 3/4 cup flour, 1/3 cup butter
Using your hands or a pastry blender, mix flour, Crisco, margarine, salt, and baking
soda until it's crumbly. Set aside. In a measuring cup, add egg and vinegar and beat
with a fork. Add water until the egg mixture and the water meet the 1 cup line on your
measuring cup. Beat with a fork. Add the egg mixture to the dry ingredients. Mix
everything with hands until you can form a ball. Roll out the dough.
Spray a 10" pie plate with Pam cooking spray. Roll out one crust and place in pie
plate. Spray the dough (inside and edges) with Pam cooking spray. Pour blueberry
pie filling into the crust, then place second pie dough on top and flute the edges (wet
edges of each crust lightly with water OR Pam before fluting edges). Poke holes all
over top crust using a knife to vent and sprinkle a little white sugar over the top crust.
OPTIONAL: instead of adding top pie crust, in a bowl add the white sugar, flour, and
butter--mix with your hands to make crumbs, then sprinkle crumb mixture evenly on
top of blueberry pie filling. Place pie plate on a cookie sheet to catch any drips while
baking, and bake at 400 degrees for 40 minutes or until crust or crumbs are browned
lightly.
Continue to:
My Books
