I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, July 4, 2012

Blueberry PIe

One of my top favorite pies.   Especially when it is made with fresh picked Michigan blueberries.   I don't make this often because I would eat to much.

(serves 8)

*1 1/2 cups flour
*1/2 teaspoon baking powder
*1/2 teaspoon salt
*1/2 cup lard (or crisco)
*1/4 cup cold water
*2 teaspoons white vinegar
*3/4 cup granulated sugar
*4 1/2 cups fresh blueberries
*5 tablespoon cornstarch
*1/2 cup granulated sugar
*1/4 teaspoon salt
*1/2 teaspoon ground cinnamon
*2 tablespoon lemon juice
*1 tablespoon butter
*cinnamon sugar

~Whisk flour & salt together in a medium sized bowl.
~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse meal.
~Mix water & vinegar together.
~Slowly add to flour mixture a few tablespoon at a time, until the dough comes together into a ball.
~Divide dough into two.
~Roll dough out on a lightly floured surface to fit a 9" pie pan.
~Place bottom crust in pie plate.
~Roll out top crust and set aside.
~Preheat oven to 375 degrees.
~Mix sugar, cornstarch, salt & cinnamon in a small bowl.
~Pour blueberries into a medium bowl.
~Pour lemon juice over blueberries.
~Sprinkle cinnamon mixture over blueberries.
~Pour blueberry mixture into bottom crust.
~Dot with butter.
~Cut remaining crust into 1/2 inch strips to make lattice top (weave the top crust).
~Crimp the edges.
~Sprinkle cinnamon sugar over top crust.
~Cover edges of crust with aluminum foil.
~Make pie on middle rack for 50 minutes.
~Remove foil from crust.
~Bake for 10 more minutes.
~Remove from oven and cool completely before cutting.

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