Blueberry Pie

Nothing beats a homemade blueberry pie.  My absolute favorite dessert!

Blueberry Pie

Pie dough:
2 cups all-purpose flour, plus additional for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons (trans-fat free) shortening
6 tablespoons ice water

5 cups blueberries
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

1 large egg yolk, mixed with 2 tablespoons whole milk
Turbinado sugar, for sprinkling

Directions:
In a large mixing bowl, stir together the flour, sugar, and salt. Work the butter and shortening in, using a pastry blender or your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, divide the dough in half, and pat into 2 smooth, flattened disks. Wrap in plastic wrap, and chill for 30 minutes.

Preheat oven to 400 degrees F.

In a large bowl, combine blueberries, brown sugar, sugar, cornstarch, lemon juice, cinnamon, and nutmeg, and stir well to combine.

Roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9 inch pie plate; pour the blueberries into the pie plate.
Roll out the second pie dough round, and fit it over the top of the blueberries. Trim away the excess dough, and make the crust look all pretty. Snip some vents into the pie dough. Brush the yolk mixture evenly over dough, and sprinkle with turbinado sugar.

Bake pie for 30 minutes, at 400 degrees F, then cut the heat back to 350, and bake for an additional 30-40 minutes, or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature, before slicing.

Yield: 8-10 slices