Deep Dish Blueberry Pie
| Yield: | 1 Servings |
| Categories: | Pies |
| Crust: | ||
| 10 | oz | All-purpose flour |
| 1/4 | ts | Salt |
| 11 | tb | Cold unsalted butter (cut into 1-inch |
| Pieces) | ||
| 3 | tb | Cold vegetable shortening (cut into |
| 1-inch pieces) | ||
| 4 | tb | Ice water; if needed |
| Filling: | ||
| 8 | c | Blueberries; (4 pints) |
| 1 | c | Sugar |
| 1 | tb | Grated lemon zest |
| 2 | tb | Blueberry vinegar |
| 5 | tb | Quick tapioca |
| 1 | ts | Cinnamon |
| 1 | tb | Cold unsalted butter; cut into bits |
| 1 | Egg beaten for eggwash |
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