Deep Dish Blueberry Pie

Photo: Lady Catherine Gourmet

Ingredients

Pastry:

2 cups flour

1/2 cup water

1/4 cup butter

1/4 cup vegetable shortening

Ice water

Filling:

4 quarts blueberries

3 tablespoons flour

Sugar to taste (about 1 cup)

6 tablespoons butter

1 egg yolk, beaten

Preparation

Sift the flour into a mound on a flat surface. Add the two fats and quickly rub it into the flour with the fingers. Then add just enough ice water to hold the pastry together (3-4 tablespoons). Pull off small bits, flatten with the heel of your hand and form these pieces into one ball. Chill in the refrigerator for 1 hour.

Butter a deep-dish pie plate lightly. Pour in the blueberries, mounding them slightly in the center. Sprinkle them with the flour, then add the sugar and dot with butter. Roll out the crust and place it over the berries. Flute the edges and cut a vent in the top. Brush the crust with the beaten egg yolk. Bake at 350 degrees F until the crust is golden.