So I tried my hand at making a pie for the first time today. I can't believe I've never made a pie on my own yet. Actually I guess I can't say that I have still, though. Since I started looking for my rolling pins (I have 2) last night and kept looking today and cannot find them anywhere. Its driving me crazy! So I decided I probably shouldn't make the crust from scratch since I didn't have a way of rolling it out. My Mom was stopping over on her lunch hour, so she picked up a refrigerated pie crust for me. So I made the pie, but not the crust. I've got to do some more searching for those rolling pins tonight again - I want to make another one to take to my Aunt Jeri's house on Sunday for a family party.
Anyway, back to the pie. I got this recipe from my sister-in-law, Mary, which I believe is a family recipe of the Hollebooms. Kevin's favorite is blueberry pie and he's been asking me to make one since I started buying blueberries at the farmer's markets. I picked up a 10-pound box of local blueberries at a farmer's market I visited for the first time on Wednesday on the east side of Lansing. So I figured I'd better get at least one pie out of those berries!
The pie was very tasty, just sweet enough, yet still some tartness from some of the berries. Although both of the pies I made over the weekend turned out very runny for some reason. I even added an extra tablespoon of cornstarch to the second pie and it was still just as runny. So not sure what was going on there... any ideas?
2 cups flour
1 teaspoons salt
2/3 cup + 2 Tablespoons shortening
1/4 cup water with 1 teaspoon vinegar
Sift flour and salt. Cut in shortening in parts: 1st half to look like corn meal; 2nd half till looks like small peas. Add water/vinegar and mix well. Makes enough for top and bottom crust.
4 cups blueberries, fresh or frozen
1 cup sugar
2-3 Tablespoons cornstarch
1/8 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 Tablespoons lemon juice
Combine blueberries with remaining ingredients. Fill large (9 or 10") pastry lined pie pan. Put on top crust. Put slits in crust. Bake at 450 for 10 minutes, then 350 for 30-40 minutes.