Who knew that eating pie could be good for you? Six cups of fresh blueberries are packed into this favorite dessert, helping prevent memory loss and cell damage.
Cooking Light JULY 2000
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.
To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.
Preheat oven to 375°.
Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.
Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.
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