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Thursday, September 18, 2014
Sky High Blue Pie
I love blueberries. Yes I do. I love blue pie, how 'bout you?
Every summer, we pick blueberries at a farm not too far from us.
Bybee Farms is located at the base of Mt. Si. Some years, the weather is perfect, the view of the mountain awesome, (we've seen mountain goats there!), the picking abundant.
This year, it was rainy. But the picking was great! (And so was the price- $1.95 a pound.)
We picked about 25 pounds, freezing most of them. (Wash, sort, and drain. Spread in a single layer on a rimmed cookie sheet or jelly roll pan. Place (level!) in the freezer until just firm. Use a wide spatula to loosen berries from pan. Bag in freezer-safe containers, labeled and sealed.)
But we don't freeze them all. Must make a blue pie with some! 8 CUPS to be exact.
For ONE pie.
Yum is all I can say. Yum.
And if we'd picked a day later….
Sky High Blue Pie
2 2/3 cup sifted flour – (measured by sifting into cup)
1/2 cup shortening
1/2 cup butter
1 tsp. salt
2 tsp. sugar
5-7 Tbs. water
Cinnamon sugar to sprinkle, optional
8 cups fresh blueberries
1 cup sugar
6 Tablespoons flour
1 Tablespoon lemon juice (adjust depending on fruit's sweetness)
Pre heat oven to 375 degrees Sift flour into bowl. Add salt and sugar. Mix with fork. Cut in shortening with pastry cutter or two butter knives until mixture resembles coarse corn meal. Cut in butter, leaving the size of small peas. Sprinkle water over flour mixture. Stir until dough forms into a ball.
Divide dough in half.
Roll out one ball of dough on generously floured pastry cloth. When rolled out into big enough circle, fold dough in half to put it into pie plate. Cut edges of dough around the rim of the pie plate.
Combine flour and sugar. Toss with fruit and lemon juice. Fill lower crust, mounding fruit.
Roll out top crust. Place over of filling. Cut around edges, leaving about an inch. Fold under bottom pie crust. Flute edges. Brush lightly with melted butter, and prick top of crust with fork or small knife to vent. Sprinkle with cinnamon sugar.
Cover crimped edge with foil or pastry rim. Bake at 375 degrees for 25 minutes. Remove rim and bake another 20-25 minutes until crust is lightly golden and filling is bubbling. Cool and enjoy!
(The crust is adapted from my son-in-law's recipe- thanks, Jed!)