Blueberry Pie

My Aunt Denise recommended this recipe while we were visiting my grandmother. I originally made this pie for my neighbor Charlie with half Splenda and half sugar. This pie was so good it was almost gone in 5 minutes. Luckily I saved the very last piece for Charlie. I highly recommend making the pie crust that goes with it but you can always save time by using a ready-made crust.

Country Blueberry Pie



Filling:
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups fresh blueberries
1 tablespoon fresh lemon juice

Pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening
1 egg
2 tablespoons water
1/2 tablespoon vinegar
Flour, for dusting
Sugar, for sprinkling on top

Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

Preheat oven to 425 degrees F.

Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.

Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!