Beans & Barley's Fresh Blueberry Pie

Beans and Barley Deli, Market, Café is located in Milwaukee, Wisconsin. A Milwaukee newspaper reader wrote, "Beans and Barley's creation (blueberry pie) is the best blueberry pie in town during blueberry season.” Can the Journal Sentinel get the recipe…?” Lynn Sbonik, co-owner of Beans and Barley, generously supplied the recipe. I can attest that it is excellent! It is beyond delicious made with a combination of blueberries (4 cups) and black raspberries (2 cups).

Ingredients

Pastry

• 3/4 cup unbleached flour
• 1/4 cup whole-wheat flour
• 3/4 teaspoon salt (divided)
• 6 tablespoons solid vegetable shortening
• 4 tablespoons cold water

Filling

• 1/4 cup cornstarch
• 1/4 cup cold water
• 3/4 cup boiling water
• 1 cup sugar
• 2 pints fresh blueberries (about 6 cups) rinsed, drained and picked over (divided)*
• 1 1/2 tablespoons lemon juice
• 1 tablespoon margarine

Garnish

• Whipped cream (optional)

Instructions

1. Preheat oven to 350 degrees F.

To make crust

1. In bowl, combine flours and 1/2 teaspoon salt. Cut shortening into mixture until it resembles coarse meal. Add 4 tablespoons cold water while stirring with a fork, and mix lightly to form a ball. Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan. Slip it into pan, trimming as needed and crimping edges. Weight crust with dry beans, rice or pie weights.
2. Bake for 30 minutes or until light brown. Remove from oven, take out the pie weights and cool.

To make filling

1. Mix cornstarch thoroughly with 1/4 cup cold water. Add boiling water, stirring until smooth. Place in a 1-quart saucepan over medium heat. Add sugar, remaining 1/4 teaspoon salt and 1/2 cup of the berries, stirring constantly and crushing berries against sides of pan as liquid comes to a low boil, thickens and clears, about 10 minutes.
2. Reduce heat and cook for 3 to 4 minutes.
3. Add lemon juice and margarine and mix gently. Remove mixture from heat, add remaining berries, mix gently. Pour into prepared shell.
4. Refrigerate pie for at least 2 hours before serving.

Garnish

1. Serve with whipped cream if desired.

Notes

* (I used 4 cups fresh blueberries and 2 cups fresh blackberries.) LuAnn's change