Blueberry Pie

I’m experimenting on a new pie crust recipe…just because.  Do you think it looks good?  It was really good…

This one has unsalted butter and a little Crisco.  This is not my usual, plain Crisco pie crust which is a no-fail recipe I remember  my mother making with a recipe from her old American Cook Book. The proportions of my usual recipe are from Betty Crocker’s New Cookbook, and is really no-fail.

The filling is based on the mango pies we used to make when our annual supply of Zambales mangoes were starting to turn a little too ripe.  The next stage for the remaining mangoes was turning them into jam.  Those were the days when mangoes didn’t cost you an arm and a leg and we always had enough mangoes that by the time summer ended, you were plain sick and tired of their smell and taste.  Hard to imagine now…

It’s mango season again in the Philippines.  The mango trees my grandmother planted as a young bride decades ago were destroyed during the Mount Pinatubo eruption in 1991. Those trees provided our large family a steady supply of the sweetest Zambales mangoes for years.

I remember looking forward to my grandmother’s  return from her regular trips to Zambales to supervise the harvest.  She’d come home with native baskets full of mangoes, star apples, duhat, santol and other fruits that were in season. I’d sit on the hot steps in the garage while they were unloading all the goodies.  With a teaspoon in one hand, I’d pick a caimito or star apple from one of the baskets and eat it right there…still warm from the trip.

No mangoes in Colorado … so I’m using frozen blueberries for this pie.

Blueberry Pie:??Filling:

3 c. frozen blueberries

1 tbsp. cinammon

1/2 to 2/3 c. brown sugar

4 tbsps. flour

pinch of salt


2 2/3 c. flour

1 tsp. salt

2/3 c. unsalted butter, cut into pieces

6 tbsps. Crisco shortening

8 tbsps. iced water

Mix?all filling ingredients in a bowl.? Set aside.

Mix flour with salt and then add the butter and shortening.? Cut into the flour with two table knives until smaller than pea-size lumps form.? Add iced water, a tablespoon at a time, into the dry ingredients.? Use your fingers or the two knives to toss the flour around.?YOu may have to use more or less water, depending on the humidity in your kitchen.

Bring the dough together, taking care to handle it very lightly.? Wrap in saran wrap and put in the refrigerator for at least half an hour.

After refrigeration, unwrap and cut in half.? Roll out the bottom crust on a floured surface and transfer to your 9-in. pie plate (a clear glass dish is best).? Roll out the top crust.? Transfer fruit filling to the pie plate.? Cover with the top crust.? Seal and crimp edges.? Cut a hole in the middle using a doughnut cutter center and punch holes all around so the filling can vent during baking.?Brush with eggwash? and?protect the crust edges with foil during the first 40 minutes of baking.

Bake at 375F for about an hour, depending on how brown you want your crust.??