Yield: 8 servings
|2½ cup||All-Purpose Flour|
|2 teaspoons||Kosher Salt|
|¼ pounds||Unsalted Butter, Cold -- cut|
|½ cup||(+ 2 Tbs) Sugar|
|½ teaspoon||Ground Cinnamon|
|¼ cup||All-Purpose Flour|
|1 teaspoon||Orange Zest -- grated|
|In small pieces|
|6 tablespoons||Vegetable Shortening, Cold|
|6 tablespoons||(To 8) Ice Water|
|6 cups||Fresh Blueberries --|
|1||Egg, Beaten With 1 Tsp|
1. To make the crust, combine the flour, sugar, and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water for the dough to be gently pressed into a ball.
Flatten into a disk, wrap in plastic, and refrigerate for 1 hour. 2.
Preheat oven to 400 F. 3. To make the filling, combine ½ cup of sugar, cinnamon, flour and orange zest. Add blueberries and toss to coat. Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie pan. Place the filling in the dish. Roll out the remaining dough, cut into ½-inch-wide strips, and weave into a lattice top. Seal, trim, and crimp the edges. Brush the top pastry with the egg wash and sprinkle with the remaining sugar. 4. Bake for 30 mins. Reduce heat to 325 F and bake until the crust is browned and the filling is set, about 20 mins longer. Place on a rack to cool. Cut into wedges and serve. Serves 8.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (21:35) (159) Fido: Cooking