20 min preparation + 2 hour cooking
Serving Size / Yield
- 5 C flour
- 1 1/2 tsp salt
- 2 Tbs sugar
- 4 sticks cold butter, cut into small pieces
- 1 C ice water
- 8 C fresh blueberries
- 3 Tbs cornstarch
- 1/2 C sugar
- 1 Tbs grated lemon zest
- 3 Tbs lemon juice
Mix flour, salt, and sugar in a processor until combined. Add butter and pulse until a few pea-size pieces of butter remain in the mixture.
While processor is running, add 1 cup of ice water and pulse until a crumbly but sturdy dough is formed. Divide dough into two disks, wrap in plastic and refrigerate in an hour until pie crust needs to be formed.
Preheat oven to 400º.
Toss together blueberries, cornstarch, sugar, and lemon zest and juice to make the pie filling. Roll both disks into rectangular crusts on a floured surface, and place one of them on the bottom of a large greased glass baking pan.
Pour blueberry filling over the crust, then brush its edges with water. Place the second crust over the filling. Tucking the overhanging dough into the pan and crimp the edges. Poke holes in the crust so air can circulate.
Place pie in oven, reduce heat to 375º, and bake until crust is golden. Let cool on a wire rack, then serve.
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Join date : 2015-11-25
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Location : Indiana
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