You will need enough pastry for a double crust pie. I always use Dorothy's Pastry which has never disappointed me yet.
Dorothy's Pastry. . .makes enough for two double crust pies and enough left for a pie shell. It can be frozen in discs to use later. Simply thaw the pastry in the refrigerator.
- 5 cups flour
- 4 teaspoons brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 pound lard
- 1 egg
- 1 tablespoon white vinegar
- Measure the flour, brown sugar, salt and baking powder into a large bowl.
- Cut in the lard with a pastry blender or two knives until the mixture is like large oatmeal.
- Put the egg into a 1 cup measuring cup. .beat it to break it up.
- Add the vinegar to the cup and then fill with water to the 1 cup line.
- Slowly stir the egg mixture into the flour mixture with a fork until just combined.
- Turn out onto a floured counter and knead a few times to bring it together into a ball.
- Divide in half and wrap in plastic wrap and refrigerate for an hour.
Pauline's Blueberry Filling (for a 10 inch pie)
- 6 cups blueberries (fresh or frozen)
- 2 tablespoons cornstarch
- 2 tablespoons tapioca
- 3/4 cup white sugar
- Preheat the oven to 425 F.
- Combine the filling ingredients in a large bowl while the pastry is chilling.
- Roll the chilled pastry out and line a 10 inch pie plate.
- Dump in the blueberry filling.
- Roll out another disc of pastry and cut a hole in the center with a cookie cutter so that you can easily see when the center is bubbly.
- Top with pastry. . .trim and flute the edges. Put strips of foil around the edge to keep the edges from becoming too brown. Sprinkle a tablespoon of white sugar on top of the pie.
- Bake for 10 minutes and then turn the oven to 375 and continue to bake another 30 minutes and then remove the foil and bake until the crust is golden brown and the center is bubbly and the blueberries are thickened in sauce.