This is my version of Newfoundland Wild Blueberry Pie that I have been making for over 25 years. The addition of a little lemon zest and a touch of spice complement the blueberries very well.
Start by making your pastry.
1 cup very cold shortening cut in small cubes
2 ½ cups flour
2 tbsp brown sugar½ tsp salt1/3 – ½ cup ice water (Only enough to make a dough form.)
1 tsp vanilla extract
Using a food processor or a pastry blender cut cold shortening into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Trim dough to edge of plate.
Roll the remaining dough round into 12 inch round and reserve for the top of the pie.
Blueberry Filling
Whisk together
2 ½ cups flour
2 tbsp brown sugar½ tsp salt1/3 – ½ cup ice water (Only enough to make a dough form.)
1 tsp vanilla extract
Using a food processor or a pastry blender cut cold shortening into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Trim dough to edge of plate.
Roll the remaining dough round into 12 inch round and reserve for the top of the pie.
Blueberry Filling
Whisk together
1/3- ½ cup flour (depends on the juiciness of your berries)
½ tsp cinnamon
½ tsp nutmeg
Toss in 6 cups blueberries (not frozen, thaw to room temp if using frozen berries)
1 tsp finely chopped lemon zest
3 tbsp melted butter
½ tsp cinnamon
½ tsp nutmeg
Toss in 6 cups blueberries (not frozen, thaw to room temp if using frozen berries)
1 tsp finely chopped lemon zest
3 tbsp melted butter
Pour into prepared pie crust. Top with the second pastry round, tucking the edges of the dough under the bottom crust and flute the edges together using your fingers or a fork. Brush with eggwash and lightly sprinkle sugar over the top of the pie. Slit a 1 inch hole in the middle of the top crust. Bake at 400 degrees F for about an hour or until filling bubbles and thickens.If crust begins to get too dark around the sides, cover the edges with strips of aluminum foil and continue baking until the rest of the pie is completely baked. Cool completely before serving.
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