Fresh Blueberry Pie

Bursting with ripe, juicy blueberries and wrapped in a golden, flaky crust, this pie is a celebration of summer in every slice. Lightly sweetened and perfectly balanced, it’s the kind of dessert that feels both nostalgic and refreshingly simple. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled—either way, it won’t last long.

Ingredients:

1 quart fresh blueberries
3/4 cup sugar
2 tablespoons cornstarch
Water
Baked pie crust
Sweetened whipped cream

Pie Crust:
5 cups flour
1 teaspoon salt
2 1/2 cups Crisco
1 egg
2 teaspoons vinegar
Water

Instructions:

Heat 3/4 cup sugar and 1/2 cup water in a saucepan until the sugar is dissolved. Add 1 cup crushed berries and bring to a boil.

Add 2 tablespoons cornstarch mixed with 2 tablespoons water to the boiling mixture. Boil slowly, covered, for 10 minutes without stirring.

Cool the sauce and fold in the remaining blueberries.

Pour the mixture into a baked pie crust and chill for at least 3 hours.

Serve with sweetened whipped cream.

Pie Crust:

Mix the flour and salt in a large bowl. Add Crisco and blend using your fingers until well mixed.

In a separate cup, beat the egg and add vinegar. Fill the cup with cold water to measure one cup. Add this to the flour mixture and mix with a fork until the flour is absorbed.

Shape the dough into no more than 6 balls, depending on the size of your pie tin. Wrap each ball in plastic wrap and freeze for future use.

When ready to use, thaw the dough at room temperature or in the refrigerator. Roll out each crust on a floured surface, fit it into a pie plate, trim the edges to 1/2 to 1 inch beyond the edge, fold under, and flute the edge.

Prick the bottom and sides well with a fork and bake at 450°F for 10-12 minutes or until golden brown.

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