Thanksgiving is this week, and it's one of my favorite holidays. Good food, family time, and a reminder to be thankful. I'm contributing my usual pies and homemade noodles to the feast, so I thought I'd share the recipe for one of the pies I'm making. Enjoy!
I'm also visiting Jillian Jacobs' blog today, talking about Just Desserts, sharing a few secrets, and giving away an e-book copy here! Stop by and say hi! Comment below by Monday. Dec. 1, for a chance to win a copy of Just Desserts!
4 cups fresh or frozen blueberries, washed and drained
1 cup sugar
1/3 cup flour
1 tablespoon lemon juice
1/8 teaspoon cinnamon
1 tablespoon butter or margarine
double crust for 9-inch deep-dish pie plate
Combine blueberries, sugar, flour, lemon juice, and cinnamon. Pour into bottom crust. Dot with butter. Add top crust. Crimp and cut steam slits. Bake at 375° for 50-60 minutes until crust is nicely browned.
3 cups flour
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups vegetable shortening
1 egg, beaten
4 tablespoons water
1 tablespoon cider vinegar
Combine flour, salt, and sugar. Cut in shortening. Combine egg, water, and vinegar. Pour liquid into flour mixture and blend with a fork. Form into a ball. Wrap in plastic and refrigerate at least one hour. Divide dough into three parts. Roll on lightly floured surface to fit desired size. Fill and bake according to filling directions.
Makes 3 single crusts or 1 double crust and 1 single crust.
Enjoy, and have a Happy Thanksgiving!
Romance...With A Kick!