The Perfect Blueberry Pie!

Ingredients

• Pie Crust
• 12 Tbsp ice-cold butter, cut into 1 inch pieces
• 3 cups flour
• 1 tsp salt
• 1 Tbsp sugar
• 1/2 cup vegetable shortening
• 1/3 cup ice water
• Blueberry Pie Filling
• 4 cups fresh blueberries
• 1/4 cup instant tapioca
• 1 cup sugar
• 1 Tbsp lemon juice
• 1/4 tsp cinnamon
• 1 Tbsp butter

Directions

Pie Crust

Add the flour, salt and sugar to the bowl of a food processor fitted with the steel blade. Pulse 2-3 times to mix. Add the butter and shortening. Pulse 8-10 times or until the butter is the size of peas. With the processor running, add the water slowly until the dough begins to form a ball. Dump dough out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Cut the dough in half. On a floured surface, roll each half into a circle. Roll from the center to the edge, turning regularly to make sure it doesnt stick. Roll the dough circle around rolling pin and transfer to a pie plate. Unroll the dough to fit the pan. Repeat with the top crust.

Blueberry Pie Filling

In a large bowl combine berries, tapioca, sugar, lemon juice and cinnamon. Mix well. Let stand for 15 minutes. Pour berry mixture into prepared pie crust. Dot butter on top of berries. Place second pie crust on top of berries. Crimp edges.

Make an egg wash by whisking 1 egg with 1 tablespoon of milk or cream. Brush the egg wash over the top and sides of the crust. This will make a nice brown, shiny crust. You can also sprinkle sanding sugar crystals on top of the egg wash. I think it gives a nice sparkle to the pie.

Bake at 400 degrees for 45-50 minutes.