Blueberry Pie

When my husband was a child he had blueberry pie and fell in love with its delicious combination of tart and sweet and its firm, ripe berries. Every time he had blueberry pie after that it was a sugary glob devoid of texture. After culinary school he found this recipe and proclaimed it to be his childhood blueberry pie. I am in LOVE with this pie, and would eat it for every meal if I could (not that it ever lasts a whole day).

Ingredients:

Filling:

-3/4 cup sugar

-1/2 tsp ground cinnamon

-1/2 cup water

-4 tbsp ultragel/ or 2 tbsp corn starch (you'll have to cook the mixture if you use corn starch, but not for ultragel)

-3 cups blueberries (I always use fresh; can't vouch for how well frozen would turn out)

-1 tbsp lemon juice

Pastry:

-2 cups all purpose flour

-1 tbsp sugar

-1 tsp salt

-3/4 cup butter or shortening

-1 egg

-2 tbsp water

1/2 tbsp white vinegar

-flour for dusting

-sugar for sprinkling on top

Directions:

1. Filling:

If using ultragel: Combine sugar, ultragel, cinnamon and water. If needed add additional ultragel a teaspoon at a time to reach desired thickness. Stir in blueberries and lemon juice.

If using corn starch: Combine sugar, corn starch, cinnamon and water. Add to a sauce pan and heat rapidly until thickened. Set aside to cool. Once cool add the berries and lemon juice.

2. Preheat oven to 425 degrees.

3. Combine flours, sugar and salt. Cut in the butter. Whisk together egg, water and vinegar. Add to flour mixture, combining with a fork. Turn out onto a lightly floured cutting board or counter and use your hands to combine.

4. Separate into 2 parts and roll each flat. Line the bottom and sides of your pie plate with one of the crusts.

5. Pour filling into dough lined pie pan. Place second crust on top and use a fork or your fingers to pinch the rim. Cut vents into the top (I like to do 4-6 teardrop shapes in a circle in the center). Sprinkle top with sugar.

6. Place pie onto a baking sheet and bake for 20 minutes at 425 degrees. Then reduce heat to 350 degrees and bake for an additional 20-25 minutes. Allow to cool before serving (otherwise the filling won't hold up as well). Enjoy plain or with ice cream!