Blueberry Pie

When we lived in Newfoundland there were fresh blueberries for the picking everywhere you looked. You -can- make this pie with the canned filling but...it's sooo not the same. Wait until some sort of berry is available in the supermarket or until you go camping and can pick some.

Crust

• 2 cups flour
• 1 tsp salt
• 1 cup butter or margarine or shortening
• 1/2 cup ice water

Combine the flour and salt. Cut in the butter/marg/short with a large fork or pastry cutter. It is easiest and works best if your butter is as cold as possible. I put mine in the freezer ahead of time. Add ice water and mix with hands just until a ball forms. Do not overmix and try not to heat the dough with your hands. Cut the dough in half, roll out on cling wrap and refridgerate until chilled through (approx 1 hour).

Filling

• 3/4cups sugar
• 3 tbsp corn starch
• 1/2 tsp salt
• 4 cups blue berries

Preheat oven to 425F. Mix sugar, corn starch and salt and mix in with the berries. Roll out pie dough and place in the bottom of the pie pan. Pour in the berry mixture. Top with second half of crust in a lattice pattern. Cover the edge of the pie crust with foil to prevent burning. Bake for 50 minutes until crust is browned.

Enjoy hot with vanilla ice cream.

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