Blueberry Pie

I woke up this morning with a craving for blueberry pie, and so made a run to the market to pick up some cartons of blueberries while they were still cheap (Aldi, I LOVE you!) After rolling out the dough for the top crust I thought to myself, I bet those pretty butterfly cookie cutters I bought at The Cookie Cutter Shop would look amazing on this! So I pulled them out, cut several butterflies out and came up with this pretty pie! The sad part about pies that look so pretty...you don't want to cut into them. I'll get over it later tonight when it's cool enough to eat! Here's the recipe:

Blueberry Pie

1 recipe double crust pie pastry (I'll post below)
5 cups blueberries (about 2.5 cartons)
3 tbsp flour
2/3 cup sugar
1 tsp cinnimon

1. Prepare double crust pie recipe as directed.

2. In a large bowl, wash blueberries and drain. Coat with flour, sugar and cinnimon. Pour into pie pan.

3. Place top pie crust layer over top of blueberry filling and seal edges as desired. Be sure you have a center vent. Decorate as desired. Brush with milk...may add extra sugar to top if you'd like. I chose to use my butterfly cutters for the center vent and all decor. Place foil around edges of pie to prevent over browning or burning. Place on foil lined cookie sheet to protect oven from any bubbling over.

4. Bake in 375 degree oven for 25 minutes. Remove foil edging. Bake an additional 25-30 minutes or until blueberries are bubbly and tender. Remove from oven and let cool on a wire rack. Serve with scoop of icecream. Enjoy!

Double Crust Pie Pastry

2 cups flour
1 tsp salt
2/3 cup plus 2tbsp shortening
4-6 tbsp cool water

1. Combine flour and salt into large bowl.

2. Add shortening and blend until pea sized lumps form.

3. Add water 1 tbsp at a time and blend until moist but not sticky. Should stay together when squished in a fist, but still be crumbly.

4. Divide dough in half. Set aside one half for top of dough. Roll out one half of dough for bottom layer, rolling 1 inch larger than pie pan. Place in pie pan, insert filling.

5. Roll out second half of dough. Cut out center vent with decorative cookie cutter. Place over pie filling and trim 1/2 inch overlap to bottom layer. Tuck under first layer pie pastry and "pinch" edges closed. Decorate trim as desired. Cut slits in top next to pie vent.