Makes one 9-inch double crust
|2 1/2||cups flour|
|1/2||teaspoon baking powder|
|1/4||cup solid vegetable shortening, cut up|
|8||tablespoons (1 stick) unsalted butter, cut up|
|1||tablespoon distilled white vinegar|
|2||tablespoons ice water|
|Extra flour (for sprinkling)|
|1||recipe mixed blueberry filling (see recipe)|
|1||tablespoon milk (for brushing)|
|Extra sugar (for sprinkling)|
2. Remove the processor lid. Sprinkle the 3 tablespoons sugar over the mixture and pulse just to mix it in.
3. In a small bowl, whisk the egg, vinegar, and ice water. Remove the processor lid. Sprinkle the liquids over the flour mixture. Pulse several times, or just until the dough forms large moist clumps, not a ball.
4. Turn the dough out onto a lightly floured counter. Gently, patting the dough with flour, work it into a neat ball. Divide it in half and shape each half into a flat disk. Wrap them separately in foil; refrigerate for 20 minutes.
5. Set the oven at 400 degrees. Have on hand a deep 9-inch pie pan. Set it on a rimmed baking sheet.
6. On a floured counter, roll one piece of dough into a round slightly larger than the dish. Lift it onto the rolling pin, and ease the dough into the pie pan. Use scissors to trim the excess around the edges. There should be a 1/2-inch overhang. Turn the overhang under to form a hem all around.
7. Fill the pie with berries; refrigerate.
8. On a floured counter, roll out the second round of dough. Lift it onto the rolling pin and ease it onto the filling. Tuck the edges of the dough all around to make them even with the bottom edge. With your fingers, crimp the edges. Or press them evenly all around with a fork. Brush with milk and sprinkle with sugar. With a paring knife, make 5 vent holes.
9. Bake the pie for 40 minutes or until the filling is bubbling through the vents and the crust is golden. (If the crust seems too brown, turn the oven down to 375 degrees for the last 15 minutes.) Sheryl Julian