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The BakerMama tosses plump blueberries and tart apples with some sugar and spices before scooping them into a buttery crust and baking it to pie perfection!
In a large bowl, stir together the flour and salt. Cut in the shortening with a pastry blender or two forks until mixture looks like coarse crumbs. Add the ice water and stir with a wooden spoon until the dough sticks together.
Take 1/4 of the dough and shape into a small ball. Shape remaining dough into a larger ball. Roll larger ball out onto a lightly floured surface to the size of a 12-inch disk. Dough should be about 1/8-inch thick.
Using a large spatula if necessary, transfer dough to a 9-inch deep-dish pie pan. If dough separates in the process, just push it back together with your fingers. Tuck the edges in around the pan and flute if you wish. I usually just leave my edges rustic looking!
Roll out the smaller ball of dough to 1/8-inch thickness and use a small star cookie cutter to cut out 5-6 star-shaped crust pieces.
Preheat oven to 375°F. Peel and thinly slice the apples.
In a large bowl, whisk together the flour, nutmeg and cinnamon. Add the blueberries and apples and toss to coat. Spoon mixture into prepared crust. Sprinkle with lemon juice and dot with butter.
Arrange stars on top of filling. Brush stars and crust with beaten egg and lightly sprinkle with sugar.
Bake for 55-60 minutes or until crust is lightly browned and filling is bubbling. Cool pie on a wire rack until just warm. Slice and serve!