Mary Blenk's Maine Wild-Blueberry Pie


dough for a 9-inch, 2-crust pie:
2 cups all-purpose flour, plus extra for work surface and crust bottom
1/4 cup cake flour
1 teaspoon table salt
1/4 teaspoon baking powder
1/3 cup butter-flavored vegetable shortening
1/3 cup plus 1 tablespoon regular(unflavored) vegetable shortening
5-7 tablespoons ice water, divided
Granulated sugar (for crust bottom)


Preheat oven to 400°. In a large mixing bowl, whisk flours with salt and baking powder. Add butter-flavored shortening; use a pastry blender to work it in until the mixture has the consistency of fine meal. Add regular shortening, and blend until mixture looks like wet sand with pea-sized bits of shortening (Mary says this will make the crust flakier).

Add ice water 1 tablespoon at a time. Toss with a fork until dough starts to form a ball. Turn dough onto floured counter, and knead three times, until smooth. Divide dough into two balls, one slightly larger than the other.

On a floured surface, roll out larger ball to a 13-inch circle and transfer into a 9-inch glass pie plate. Dust bottom of crust with a bit of sugar and flour. Trim any excess dough that is draping over the edges of the pie plate, and set aside.



1 double-crust pie

Preparation Time

30 Minutes

Total Time

75 Minutes

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