The last of the ten pounds of blueberries went into a pie. This is my favourite blueberry pie recipe. Another recipe from the Canadian Living collection.
I’ve made this recipe for years. I think it was from an early 1980’s Canadian Living Magazine.
4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice
pastry for double crust
Line pie plate with pastry.
Mix together blueberries, 3/4 cup sugar, flour and cinnamom (if using) and melted butter, and lemon juice; pour into pie crust. Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice top. Seal edges well and flute. Brush lightly with milk and sprinkle with sugar. Bake in 425°F oven for 15 minutes, reduce heat to 35o°F and bake about 40 minutes longer or until crust is golden.
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard. TIP: Use a box grater to grate the cold butter and shortening into the flour. This is my favourite method.
Another Option: Use a Food Processor to cut in the fat but then move the mixture to a bowl to add the water by hand). I like to do this by feel and you can’t do that by machine)
Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.