Blueberry Pie

Note: Recipe is for a double crust. Halve the recipe to make a bottom crust only, and make 1 1/2 recipe for a bottom crust with a lattice top.

Preheat oven to 400 degrees F.

For the blueberry filling:
In a medium bowl combine washed blueberries, sugar, flour and cinnamon, toss gently and place to the side.

For the crust:
In a food processor combine flour, Crisco, butter, salt and sugar. Pulse a few times until the mixture resembles crumbles (20–30 seconds). Turn food processor on and drizzle in the 3 tablespoons of water (for just a few seconds, 15–20). Pulse a few times until the crust starts to form a ball. If mixture is still too crumbly, drizzle in a little more water and pulse a few times. Carefully dump onto work surface and form into a ball (I dump mixture onto a lightly floured big piece of plastic wrap and use the plastic wrap to make the ball and roll out the crust—no worries about the crust sticking to a board and you can just flip it onto your pie plate). If using a double crust, divide into two parts; if using lattice, separate out about a 1/4 of the dough. Roll out dough to fit your pie plate. Cut lattice if using or roll out the second crust.

Gently press the bottom crust into the pie plate allowing the excess to hang off the side for the moment. Place blueberry mixture into the bottom crust and top with evenly spaced pats of butter (dot the top with butter). Apply the top crust of choice and pinch the edges to desired shape. Don’t forget to cut a few slits in the double crust top for venting.

Brush the top of the crust with milk (just need a little bit) and sprinkle with sugar. Place a piece of foil on the rack under the pie just in-case it boils over! Place a loose foil tent over the pie and place in the oven. Bake for 25–30 minutes with the foil in place. Remove foil and bake for 20 to 30 more minutes or until browned and bubbling around the edges. If the pie crust is getting too brown, just cover with foil again. Let cool a bit and enjoy!