BlueBerry Pie

So yesterday was Father's day and in my household, my father in law and my husband LOVE blueberry Pie. This year due to finances and just wanted to try something new I made it ALL from scratch.

After many weeks of searching the internet I found a recipe from Pinterest which I will give my shout out to down at the bottom.

However I did use the Pie Crust recipe from the Crisco container

Crisco®'s
DOUBLE CRUST PIE

2 cups All Purpose Flour

1/2 teaspoon salt

2/3 cup Crisco® All-Vegetable Shortening, or Butter Flavored Shortening, chilled in freezer

5 to 10 tablespoons ice cold water or milk

PREPARATION DIRECTIONS: 

1. COMBINE flour and salt in large bowl. Cut in shortening with a pastry blender, 2 knives, or your fingertips until mixture resembles coarse crumbs.


2. SPRINKLE one tablespoon ice-cold water or milk over part of mixture. Toss gently with a fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough shoud hold together when picked up and pressed, and should not crack).


3. FLATTEN ball of dough into disks (one for one crust, two for double-crust). Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.


4. REMOVE one disk of dough from refrigerator. Turn onto very lightly floured surface. (If the dough is too hard, allow it to sit for 5 minutes to soften.) Roll dough gently, use a back and forth motion from center. Do not roll over the edge or it will be thin. Turn dough 45 degrees between each roll to keep it round. If dough sticks to surface, dust lightly with flour. Roll to 12 inches in diameter for a 9 inch pie.


5. TRANSFER dough to 9-inch, 4 cup capacity pie plate, being careful to avoid stretching pastry. Trim edge of pastry 1/2 to 3/4 inch beyond edge of the pie plate.
   
    BlueBerry Pie Filling adapted from simplyrecipes.com
   
   Filling ingredients:
   

   • 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
   • 1/2 teaspoon lemon zest ( I did not have a lemon so I omitted the zest from the recipe)
   • 1 Tbsp lemon juice
   • 1/4 cup (about 30g) all-purpose flour (for thickening)
   • 1/2 cup white granulated sugar (100g)
   • 1/4 teaspoon cinnamon
   • 2 Tbsp butter (unsalted), cut into small pieces

   Egg wash ingredients:
   

   • 1 egg
   • 1 tablespoon milk

   Method

   1 Prepare the crust.  Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Heat oven to 425°F.
   
   2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. 
   
   3 Whisk egg and milk together to make an egg wash.
   
   4  Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.
   
   Serve with a scoop of Vanilla Ice Cream or a Dollop of Cool Whip and enjoy!