Makes enough for 1 double-crust 9" pie.
2 c (250 g) flour
1 tsp. salt
1/3 c (78 g) shortening, chilled
1/3 c (78 g) butter, frozen
4 Tbls cold water (may need more or less)
Mix flour and salt in a medium-sized bowl. Add chilled shortening and place in freezer. On a chilled plate, grate butter with a cheese grater using the larger holes. Add to shortening and press mixture gently with fingers until it resembles coarse crumbs. Sprinkle water over the dough, tablespoon by tablespoon, and mix with a fork just until combined. Compress into a ball (try not to knead too much!) and flatten into two equal-sized disks. Wrap well in plastic wrap and refrigerate for at least two hours (or up to a week). Allow one half to set on a floured table for ten minutes before rolling, then roll, being sure to maintain a circular shape, and transfer to pie shell. Trim and tuck under edges, then dock bottoms and sides. Chill while you prepare the filling.
After the pie is filled, roll out the top crust and add in a few slits to allow steam to escape. Flute and bake as directed.
1 1/8 c (224 g) sugar
4 Tbls + 1 1/2 tsp cornstarch
3/8 tsp salt
3/4 tsp cinnamon
6 c (888 g)frozen blueberries, defrosted and drained of juices.
zest of 1 lemon
1 Tbls lemon juice
1 recipe pastry for a 9 inch double crust pie (above or your favorite)
1 1/2 Tbls butter
1 egg yolk + 1 Tbls water
Preheat oven to 425F (220C).
Mix sugar, cornstarch, salt, and cinnamon in a large bowl. Add blueberries and top with zest and juice. Mix gently with hands to combine, then pour into prepared and chilled pie crust. Dot with butter and cover with remaining pie crust, fluting edges.
In a small bowl, combing egg yolk and water. Brush over pie and sprinkle with sugar. Bake for about 50 minutes, setting a piece of aluminum foil over the top for the first 30, until crust is golden brown and juices appear slightly thickened. Cool on rack 2 hours before slicing and serving with ice cream and fresh berries.