Makes one 9-inch double-crust pie
|2 2/3||cups flour|
|1||stick (1 cup) cold solid vegetable shortening|
|6||tablespoons ice water, or more if needed|
|Extra flour (for sprinkling)|
|1||recipe mixed blueberry filling (see recipe on facing page)|
|1||tablespoon milk (for brushing)|
|1||tablespoon sugar (for sprinkling)|
2. On a lightly floured counter, shape the mixture into 2 pieces, one slightly larger than the other. Press each one into a 5-inch disk. Refrigerate the smaller round on a plate.
3. Set the oven at 400 degrees. Have on hand a deep 9-inch pie pan. Set it on a rimmed baking sheet.
4. Roll out the larger piece between 2 pieces of waxed paper until it is 10 inches across.
5. Fill the pie with berries; refrigerate.
6. To make the top crust, use the same 2 pieces of waxed paper and roll out the smaller piece. Use the same technique as before to cover the filling with pastry. Use scissors to trim the excess around the edges. There should be a 1/2-inch overhang. Turn the overhang under to form a hem all around. Tuck the edges of the dough all around to make them even. With your fingers, crimp the edges or press them evenly with a fork. Brush with milk and sprinkle with sugar. With a paring knife, make 5 vent holes.
7. Bake the pie for 40 to 50 minutes or until the filling is bubbling through the vents and the crust is golden. (If the crust seems too brown, turn the oven down to 375 degrees for the last 15 minutes.) Crust adapted from Crisco