Blueberry Pie is a classic. So full of berry flavor. Your family will enjoy this recipe.
This recipe makes one 9 inch pie.
Pre-heat your oven to 425F
3 cups fresh blueberries
1 cup sugar
3 tablespoons quick cooking minute tapioca
3 tablespoons brandy
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon cinnamon
2 tablespoons chilled unsalted butter cut into small cubes (this is not mixed in with the berries it is dotted on top of the berries once they are in the pie pan)
In a large size mixing bowl place all of the ingredients except the butter and toss gently until all of the blueberries are evenly coated.
Set this mixture aside for at least 15 minutes.
4 tablespoons chilled salt free butter cut into small cubes
3 tablespoons sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
4 tablespoons chilled solid vegetable shortening cut into small cubes
5 tablespoons of orange juice without pulp
In a large mixing bowl using a pastry blender combine the flour, sugar, and salt.
Cut in the butter, and shortening into the flour mixture until you have pea sized pieces.
Sprinkle the orange juice one tablespoon at a time over the flour mixture and turn with a fork. Continue until all of the orange juice has been added and all of the dough is moistened.
Turn the dough out onto a lightly floured surface and gather it into a ball. Divide the dough into two equal pieces.
Wrap each piece of dough in plastic wrap and place in the refrigerator for 30 minutes.
Roll one of the balls of dough out to fit your 9 inch pie pan with at least 1/2 inch over the edge.
Place the dough into your pie pan and trim the edges 1/2 inch over the edge of the pie pan.
Pour the filling into the crust and spread evenly over the bottom of the pie pan. Dot the top of the blueberries with the reserved butter from the filling ingredients.
Roll out the second ball of dough to fit the top of the pie pan. Place on top of the filling and bring the 1/2 inch of dough from the bottom crust up over the top edge of the top crust. Use a fork or your finger to pinch the top and bottom crust together to seal.
Cut steam slits in the middle of the top crust to allow moisture to escape.
Place the pie pan onto a baking sheet and into the pre-heated oven. Bake the Blueberry Pie for 15 minutes. Reduce the heat to 350F and continue to bake for another 30 minutes.
Remove the Blueberry Pie from the oven and place it on a cooling rack for at least 2 hours.
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