Blueberry Pie

Prep Time: 3 hours                                  Cook Time: 50 minutes

Ingredients

For the pie crust:

• 1 and 1/4 cups (158g) all-purpose flour 
• 3/4 teaspoon salt
• 3 Tablespoons (45g) unsalted butter, chilled and cubed
• 3/8 cup (74g) vegetable shortening, chilled
• 1/4 cup (60ml) ice water

For the blueberry filling:

• 6 cups (890g) fresh blueberries 
• 2/3 cup (135g) granulated white sugar
• 1/4 cup (28g) corn starch
• 1/4 teaspoon ground cinnamon
• 1 Tablespoon (15ml) lemon juice
• 1 Tablespoon (15g) unsalted butter, cut into small pieces
• 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
• optional: fresh blueberries for garnish

Instructions

1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
   
   
2. Using a pastry cutter or two forks, add in the butter and shortening into the mixture until it resembles coarse meal.
   
   
3. Measure 1/4 cup (60ml) of cold water in a cup and drizzle the cold water in, 1/2 Tablespoon (7.5ml) at a time and stir with a rubber spatula or wooden spoon after every 1/2 Tablespoon (7.5ml) added. Stop adding water when the dough begins to form large clumps.
   
   
4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Flatten into a 1-inch thick disc using your hands.
   
   
5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours.
   
   
6. When rolling out the chilled pie dough disc to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal.
   
   
7. Make the filling: Stir the blueberries, granulated white sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside and preheat oven to 400°F (204°C).
   
   
8. Remove the chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Press the pie dough into the bottom of the pie dish, use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. Cover the filling with the 12-inch pie dough circle.
   
   
9. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes.
   
   
10. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up.
    
    
11. Garnish with fresh blueberries and serve.