Today was a beautiful day in the Puget Sound, meaning it could only be spent outdoors. Wish such lush land and all the rain, there are many farms, even in the cities. We decided to go to a local blueberry farm!
With the pulp berries we picked, I decided to make mini blueberry pies 🙂
Makes two individual pies
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
2 to 3 tablespoons cold water
1 beaten egg
For the filling:
1 1/2 cups blueberries
1/3 cup sugar
1/4 cups all purpose flour
1/4 teaspoon cinnamon
2 teaspoons lemon juice
1 teaspoon sugar in the raw (optional; to top pastry)
1. Preheat oven to 425 degrees.
2. To make the pastry mix the flour and salt in a bowl. cut in the shortening, using a pastry blender or criss-crossing two knives, until mixture look like a bowl of small particles. It should look something like this:
3. Sprinkle cold water over mixture until pastry leaves the side of the bowl.
4. Gather the pastry into a ball. Turn over onto floured surface and shape into a flattened a round. Place in refrigerator to firm up (this will also help make an extra flaky pastry).
5. While the pastry is in the refrigerator, make the filling. Combine all ingredients.
6. Roll chilled pastry on a lightly floured surface. Use a large cutter, to cut out 4 piece. On two of the pieces, using a small cookie cutter, cut out a small shape, in order to release steam (these will be the tops).
7. Spoon filling onto the two bottom pastry pieces. Top with second pasty and use a fork to crimp the edges together.
8. Brush pastry with beaten egg. Sprinkle Sugar in the Raw on top of pastry. Bake in preheated oven for 35 minutes or until golden brown.