Blueberry Pie

2010 Pie Baking Contest Winner

2nd Place Youth Fruit Category

Submitted by: Brianna Lester

Oil Pastry
2 cups sifted all-purpose flour
1 ½ teaspoons salt
½ cup oil
4 to 5 tablespoons cold water or milk

Sift together flour and salt. Pour oil and cold water or milk into measuring cup (but do not stir). Add all at once to the flour mixture.  Stir lightly with fork. Form in ball; flatten slightly.

Roll between two 12 inch squares of waxed paper. (first dampen table slightly so paper won’t slip). When dough is rolled to edges of paper, it will be right thickness for crust.  Peel off top sheet of paper and fit dough, paper side up, into pie plate.   Remove paper.   Finish pie shell, following directions, page 292, for single- or double-crust pies.   Makes enough pastry for one 8 or 9 inch double crust pie.

Combine 4 cups fresh blueberries with ¾ to 1 cup sugar, 3 tbsp flour, ½ teaspoon grated lemon peel, and dash salt. (can add ½ tsp each cinnamon and nutmeg) Fill pie shell.  Sprinkle with 1 to 2 tsp lemon juice; dot with 1 tbsp butter.  Adjust top crust.
Bake in hot oven 400 degrees 35 to 40 minutes.  Serve Warm.