Boalsburg Blueberry Pie
BOALSBURG BLUEBERRY PIE Crust: 1 cup flour ½ tsp salt 1/3 cup + 1 TBSP butter-flavored shortening 2-3 TBSP cold water Combine flour and salt and cut in shortening. Add water 1 TBSP at a time using mixer + dough hooks to make dough. Roll into disc and chill for 10-20” before rolling out into single crust Bake in a 9” pie plate at 400 degrees about 15”- until golden brown. Cool. Filling 5 cups fresh blueberries, washed and de-stemmed 1 cup sugar 3 rounded TBSP corn starch ¼ cup water (1) 6 oz bag Dove brand “Real Blueberries dipped in dark chocolate” Start by crushing (1) cup of your blueberries with a morter and pestle. Set aside. Combine sugar, cornstarch and water, Cook over high until gentle boil, stirring constantly with a wisk. Add the crushed blueberries and continue to stir. After about 10-12 minutes this will glisten, then thicken quickly. Stir and remove from heat. Once cooled, add to the remaining 4 cups of fresh blueberries, coating all of them. Fold in the 6 oz bag of chocolate covered blueberries. Put mixture into the pre-baked pie crust from above. Topping: 1 ½ cups flour 1 cup softened butter ½ cup powdered sugar Beat all ingredients on medium mixer speed until creamy. Spread onto cookie sheet and bake at 400 degrees 12-15 minutes until golden brown. Cool and coarsely crumble. This keeps in refrigerator 1-2 weeks in sandwich bag. Use this butter cookie crumble to top your pie. Refrigerate over night.
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