Crust:
10 oz All-purpose flour
1/4 ts Salt
11 tb Cold unsalted butter (cut
Into 1-inch pieces)
3 tb Cold vegetable shortening
(cut into 1-inch pieces)
4 tb Ice water, if needed
Filling:
8 c (4 pints) blueberries
1 c Sugar
1 tb Grated lemon zest
2 tb Blueberry vinegar
5 tb Quick tapioca
1 ts Cinnamon
1 tb Cold unsalted butter, cut
Into bits
1 Egg beaten for eggwash
To make the crust: Combine flour and salt in a large bowl. Add butter
and shortening pieces and mix until the pastry clumps together the
size of hazelnuts. Add the water a little at a time until the mixture
just holds together. Do not overmix. Remove dough to a floured board.
Shape the mass into a disk, wrap with plastic and refrigerate for at
least 30 minutes.
Preheat oven to 425 degrees F.
To make the filling:
Combine all ingredients except the butter in a large bowl. Transfer
mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter.
Roll the dough out to 1-inch larger than the baking dish. Top berries
in casserole with the dough. Flute the edges of the dough and cut
several slits in the dough to allow steam to escape. Brush with the
eggwash.
Bake the pie on a parchment covered sheet pan for 10 minutes, lower
the heat to 375 degrees and cook and additional 40 to 50 minutes, or
until crust is browned. Let cool slightly, serve warm or room
temperature.
Yield: 1 9- inch pie
TASTE SHOW #TS1G12 BLUEBERRIES
Yields
4 servings