The best part about July 4th baking is having leftover blueberry pie for breakfast today!
Recipe adapted from Alton Brown
Pie Crust Ingredients: 2 1/4 cups all purpose flour, 2 tbsp unsalted butter, 3/4 tsp salt, 1/2 cup shortening, 7-8 tbsp cold water, 1 egg
Blueberry Filling Ingredients: 4 cups of blueberries,1/2 cup sugar, pinch of salt, 5 tablespoons tapioca flour, 1 tbsp fresh orange juice, 1 tsp orange zest
1. For the filling: mash up half the blueberries. Combine sugar, salt, and tapioca flour in a separate bowl. Then, stir in the mashed blueberries, orange juice, and orange zest. After letting the mixture sit for 15 minutes, add in the other half of the blueberries.
2. For the pie crust: mix the salt and flour. Add in shortening and butter. I find it easier to mix with your hands at this point. The flour should resemble pea-sized crumbles.
3. Add the water one tablespoon at a time. It should be enough of a dough-like consistency to roll into a ball. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.
4. Take out the dough and cut in half. Each piece will make up the top and bottom crust. Roll out the bottom crust on a lightly floured surface. The crust size should be slightly larger than the pan size.
5. Transfer the crust to a lightly grease 9″ pie pan. Press the crust against the bottom and sides of the pan. Bring the pan with the crust to the refrigerator to cool while rolling out the top crust.
6. Roll out the top crust in the same manner. You can choose to keep it as one piece or cut strips to weave. Take out both the bottom crust and filling. Pour in the filling into the pan and then place the top crust. Pinch the sides together, completely sealing the crust. You can form a decorative crust.
7. Bake at 400 degrees for 50-55 minutes. Let the pie cool down a bit so that the filling solidifies more before cutting and serving.