Blueberry and Basil Lime Pie Linda Hundt - Professional--Fruit/Berry Blueberry & Basil Lime Pie Linda Hundt- 2011 Professional Entry Fruit Berry Revised 3/23/2011 Filling 5 cups frozen Michigan blueberries 1 cup sugar 1/4 rounded cup cornstarch 3 tsp lime juice 1/2 tsp lime zest 6 large basil leaves in cheesecloth bag 2 1/2 cups fresh Michigan blueberries- slightly mashed 9inch frozen homemade pie crust Crumb topping 1 1/2 cups of flour 2 cups sugar 1/4 teaspoon salt 1 1/2 sticks of butter softened Mix all together all crumb topping ingredients by hand or a pastry blender until fine and crumbly. Cream mixture 1 cup of half and half 1/4 cup of sugar 1 egg 1 t real vanilla Mix above ingredients well Combine 5 cups blueberries, sugar and cornstarch. When mixture begins boiling , add basil leaves bag and boil for 2 minutes, stirring constantly. Remove from heat. Add lime juice and lime zest. Pour 21/2 cups of fresh blueberries on bottom of frozen pie crust. Top with blueberry filling. Carefully pour cream mixture on top of filling. Top with crumb topping, spreading generously around edges. Bake at 400 degree oven until filling bubbles over, 45 minutes to one hour. Pie Crust 1 1/2 cups of flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup cold butter cut in small pieces 1/2 cup of refrigerated Crisco shortening Mix all above ingredients in Kitchenaid style mixer on medium speed swiftly until crust appears “pea-like.” Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out on to floured surface and make and crimp crust. Freeze until ready to use.