Blueberry Pie

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SERVINGS
10 servings

INGREDIENTS
4 1/4cups all-purpose flour
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups unsalted butter, cubed and chilled
1/4 cup vegetable shortening
1 teaspoon vinegar
10-12 tablespoons cold water
3 pints fresh blueberries, stems removed
1/2 teaspoon fresh-grated ginger
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon cream

PREPARATION
1. Make the dough: Combine the flour, 1/4 cup sugar, and salt in a large bowl. Cut in the butter and shortening using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the vinegar and the water -- a few tablespoons at a time as necessary -- and mix until just combined. Gather dough into a ball and flatten into 2 equal-size disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours or overnight.

2. Make the pie: Preheat oven to 425° F. Roll 1 pastry disk on a lightly floured surface into a 1/16-inch-thick circle at least 12 inches in diameter. Transfer the dough to a pie plate and trim the dough, leaving a 1/2-inch overhang; fold the overhanging pastry under itself and pinch the dough to crimp it around the rim. Line the shell with parchment paper and fill with dried beans or pie weights. Blind-bake the shell until lightly brown -- about 10 minutes. Remove the beans and paper and bake for 10 more minutes. Cool on a wire rack. Reduce oven temperature to 400° F. Roll the second pastry disk on a lightly floured surface into a 1/16-inch-thick circle at least 12 inches in diameter. Cover and refrigerate. Toss the blueberries with the ginger, zest, lemon juice, and 3/4 cup sugar in a large bowl. Transfer the blueberry mixture to the prepared piecrust and drape the reserved dough over the pie and crimp the edges to seal. Lightly brush the top crust with the cream and sprinkle with remaining sugar, if desired. Cut slits into the top of the pie and loosely cover the crimped edge of the crust with strips of foil to prevent overbrowning. Bake pie for 15 minutes. Reduce oven temperature to 375° F and continue baking until the blueberry filling bubbles and piecrust is golden brown -- about 45 minutes.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 631
Total Fat: 38.6 g
Cholesterol: 74.6 mg
Sodium: 115 mg
Carbohydrates: 66.4 g
Fiber: 3.4 g
Protein: 6.5 g

Originally published in Country Living.