First Place Blueberry Pie

One of my most enduring conquests in competing in fairs is making pies. Learning that the judging was based on the prominence of the fruit flavor, it took me awhile to make sure that I didn't keep adding spices and other flavors that would mask it. And getting the right, flaky but tender crust is always a fun challenge. Enjoy!

First Place Blueberry Pie

4 1/2 - 5 cups blueberries (fresh or not thawed if frozen)

3/4 Cup sugar

3/4 Cup water (or juice from blueberries is thawed from frozen)

4 Tablespoons corn starch (mixed with 1/4 cup water)

1 teaspoon lemon zest

2 tablespoons butter

Double pie crust**

Preheat oven to 425

Cook sugar and water until boiling - add one cup of blueberries

Simmer for several minutes

Combine corn starch with 1/4 cup water and stir into boiling blueberry mixture

Cook, (stirring constantly) until liquid becomes very think and clear

Poor hot blueberry mixture into bowl with remaining blueberries and stir.

Add lemon zest and butter, stir, and let cool to almost room temperature

Pour into prepared pie crust and top with remaining crust (either whole or lattice) and flute edges to seal

Cut air slits if whole top crust is used or make decorative cutouts

Cover edges of crust with pie rim or aluminum foil (recommendation)

Bake on a cookie sheet for 15 minutes

Turn temperature down to 350 and bake around 30 minutes longer or until instant thermometer is at 200

Cool pie to room temperature before slicing.

** Pie crust for double

2 1/2 cups flour

3/4 cups butter flavored Crisco shortening

1 teaspoon salt

1 teaspoon sugar

1 egg 

1 teaspoon white vinegar

5-6 tablespoons ice water

Pulse first 6 items in food processor until resembles corn meal

Slowly add ice water and pulse until it comes together and forms a ball

Pull together in ball with as little handling as possible and form into disc.

Cover with saran wrap and refrigerate at least 30 minutes before rolling out