Port Hope Dental - eNewsletter

Kendra's Blueberry Pie

Blueberry Pie

Pastry crust (tenderflake) makes 3 double pie crusts

6 cups cake and pastry flour or 5 1/2 cups of all-purpose

2 tsp salt

1lb tenderflake lard

1 tbsp vinegar

1 egg, lightly beaten

Cold water

1. Mix together flour and salt
2. Cut in tender flake until mixture resembles coarse oatmeal
3. In a 1 cup measuring cup combine egg and vinegar. Add water to make 1 cup. Gradually stir in liquid. ONLY add enough water to make the dough cling together
4. Gather into a ball and divide into 6 even portions. (wrap and freeze unused portions)
5. Roll out each portion on a lightly floured surface…..if dough is sticking chill for an hour or more
6. Transfer dough into a pie plate. Trim and flute the crusts and bake according to your recipe

Blueberry Pie Filling

3/4 cup sugar

3 tbsp cornstarch

1/8 tsp salt

3 tbsp water

4 cups fresh (or thawed) blueberries

2 tbsp butter

1 tbsp lemon juice

(1/2 tsp cinnamon, 1/4 tsp of nutmeg) can be added to the filling once it's done boiling optional

2 pie shells 9 inches

2 tbsp of sugar for top of pie

1. In a sauce pan over medium sugar cornstarch salt and water until smooth. Add 3 cups of berries and bring to a boil. cook and stir until thick and bubbly.
2. Remove from heat and add butter, lemon juice, and remaining berries stir until butter melts. let cool to warm before putting it in the pie shell.
3. Add cooled blueberry filling to pie crusts (1/2 in each) add top and egg wash, sprinkle on sugar
4. Pre-heat oven to 400 degrees F once pre-heated place pie in oven and change to 375 degrees F.

Bake about 40 mins check at 20 mins if edges are getting brown placed strip of foil over them for the remainder of the cooking time.

Recipe can be substituted for other berries (raspberries, strawberries etc.)

*Personal suggestion add a baking sheet with foil or parchment to place under pie to avoid having any potential clean up! if spilling over the edge happens