Sunday is a perfect day for cooking a pie in the station kitchen while you are on duty. I like recipes that are easy to follow and will not suffer if I am suddenly called away. This blueberry pie recipe came to me from my aunt. It is a family favorite.
Crust:
- 1 1/2 cups of flour
- 1 tsp salt
- 1/2 cup oil
- 1 1/2 tbs sugar
Preheat oven to 375F. In a medium bowl combine all crust ingredients. Press crust dough into 9″ pie pan. Prick sides and bottom. Back crust for 10-15 minutes or until light brown. Allow to cool.
Filling
- 1 quart fresh blueberries
- 1/2 cup sugar
- 3/4 cup cold water divided
- 3 tbs flour
- dash of salt
In a medium sauce pan combine 1 cup blueberries, 1/2 cup sugar and 1/4 cup water. Bring to a boil. Make flour paste with 1/2 cup water, 3 tbs flour and salt. Add flour paste to boiling mixture stirring quickly with a whisk. Cook until mixture thickens. Remove and cool.
When filling is cool, fold in remaining blueberries. Spoon into pie shell.
Refrigerate and serve with whipping cream or vanilla ice cream.
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