A summer treat!

It's the height of blueberry season! All the rain means the picking is very good if you can get out there between the showers. We went to the Charlotte Berry Farm this morning and will be visiting Pelke's in a couple of days for more. After coming home, I called my Aunt Donna in Buffalo and whipped up this pie for dessert -- so easy!

Try it yourself:

Aunt Donna's pie crust recipe

(Makes enough for three double-crust pies.)

In a large bowl, measure out:
5 cups white flour
2 1/4 cups shortening
1 1/2 teaspoon salt

Combine with a pastry cutter or fork until pea-sized lumps.

Take a 1 cup measure and add 1 egg and 2 tsp. cider vinegar; mix and then add water to the one cup line. Make a well in the flour/shortening mix and pour in the egg mixture all at once. Mix with a fork, cover with plastic and let sit for 30 to 60 minutes.
Then dump it out onto a floured board, cut into 6 portions. Freeze 4 for later.
Flatten and roll out the last two for your pie.

I brushed the top crust with an egg white wash and sprinkled it with sugar. We're trying to hold out until after dinner but might have to start with dessert first!