Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

Fresh blueberries can be used in this recipe, I just usually use frozen ones as I have them on hand for smoothies. I usually make up an entire shortening carton's worth of pie crust and freeze the extra, this crust recipe does very well in a pinch though.

Ingredients Nutrition

Directions

  1. Let blueberries partially thaw, if using frozen.
  2. Pre-heat oven to 425.
  3. In large bowl, combine all filling ingredients; mix well. Set aside.
  4. Pie Crust: Mix salt with flour.
  5. Cut shortening into flour mixture till crumbly.
  6. Lightly beat egg, water and vinegar and mix egg mixture into the flour just till dough is made. Do not over mix.
  7. Roll out half the dough and place into a greased pie plate.
  8. Fill pie shell with fruit mixture.
  9. Roll out the other half the dough. I usually then cut it into strips to make a lattice crust. If making just a plain crust be sure to cut a hole and slits in the top to vent.
  10. Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent the crust from browning too much. Cool 2 hours (if you can wait that long!). Serve warm or cold.