Preheat oven to 450
Prepare the Blueberries:
4 cups fresh berries
Mix 2 tbs cornstarch with 1/4 cup of Orange Juice and 1 cup of sugar
Stir gently into blueberries and let stand for 15 minutes
(Sometimes I add more blueberries and adjust other ingredients to make a thicker pie.)
Prepare the Crust:
Sift then measure 2 cups of flour
Resift in large bowl with 1 tsp of salt
Measure 1/3 cup of this mixture & put in small bowl or cup
Stir into this small bowl 1/4 cup of water and stir to form paste
In 1st (large) bowl, cut into flour mixture 1/3 c butter & 1/3 c shortening (Crisco or Organic no trans fat shortening from Whole Foods)
Mash these ingredients with pastry blender or 2 knives until doughy
Stir the paste into the dough with fork, turning bowl. Work with hands into large ball & then divide into 2 balls.
Roll on floured surface, rolling from the center out and turning the dough often, adding more flour underneath so it won’t stick.
Put blueberries into pie shell and cover with top crust. (Can put dots of butter on top of blueberries or lemon juice). Flute the edges with fingers or fork.
Bake in preheated oven for 10 min.
Reduce heat to 350 and continue for 45 more minutes.
Recipe by Judy Cabral
