Spiced Blueberry Pie
From sunset magazine, a little twist on the traditional summer favorite. Black pepper, nutmeg, and cloves play up the underlying spicy note of blueberries in this pie. Serve with whipped cream if you like
Steps
Mix 2 1 / 2 cups flour , 1 tablespoons sugar , and 1 1 / 2 teaspoons salt in a large bowl.
Drop in 7 tablespoons butter and the shortening.
Using your hands , a fork , a pastry blender , or two knives , work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
Using a fork , quickly stir in 1 / 2 cup very cold water.
Turn chunks of dough and crumbs onto a clean surface.
Knead just until dough starts to hold together , 5 to 10 times.
Divide dough in half and pat each half into a 6-in.
Disk.
Wrap in plastic wrap and chill 15 minutes or up to overnight.
Put an oven rack on the lowest rung.
Preheat oven to 375.
Unwrap one disk of dough and put on a floured surface.
Roll into a 12-in.
Circle , turning 90 after each pass of the rolling pin to keep it from sticking.
Transfer to a 9-in.
Pie pan , letting the dough fall into place.
Trim dough edges to 1 / 4 inches past rim of pie pan.
Cover with plastic wrap and chill 15 minutes'.
Ingredients
flour, granulated sugar, salt, butter, solid shortening, light brown sugar, quick-cooking tapioca, cinnamon, fresh ground black pepper, nutmeg, ground cloves, frozen blueberries, fresh lemon juice