It’s good to be back to the blogging world. Mr. Handsome and I had a beautiful wedding. I am looking forward to posting pictures as soon as the photographer finishes editing them.
We have been husband and wife for two-and-a-half weeks, and we love married life. After a five-day honeymoon on Grand Cayman, we moved down to Tennessee so Mr. Handsome could start work as a dentist. When he returned home after his first day, I greeted him with a homemade blueberry pie.
That was only the second time I had made pie, so I was definitely not expecting it to turn out as well as it did. The recipe, compliments of Mr. Handsome’s mom, was surprisingly easy to follow and required very little prep time. Give it a try, and let me know how it turns out.
1 3/4 cup flour
Pinch of salt
1/2 cup softened butter
3 Tablespoons shortening (or butter)
1/2 cup water
Cut butter and shortening. Add flour and salt. When mixed, add water, but don’t stir with spoon. Instead, fluff with fork. (This will make the crust more flaky.) Chill dough until firm (10-20 minutes). Flour work surface and rolling pin, and then roll out dough for bottom and top crust.
3 1/2-4 cups of blueberries
1 cup sugar
1/4 cup flour
Pinch of salt
2 teaspoons concentrated lemon juice
Stir ingredients together, and place in crust. Add top crust. Bake at 410F for 10 minutes and then at 350F for 20 minutes. A few minutes before taking the pie out of the oven, coat the crust lightly with butter.